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The 1000 Hours Outside Podcast
1KHO 488: How to Make an Overwhelming Life Easier | Emily Ley, The Simplified Cookbook
00:50:29
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This episode is brought to you by. Hay Day.
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Hay Day.
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Search Hay Day. That's H a Y D a Y in your favorite app store. Hay Day is a free to play.
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Mobile game and offers optional in app.
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Purchases and random rewards. Here we go. Welcome to the 1000 Hours Outside podcast. My name is Jenny Urch. I'm the founder of 1000 Hours Outside, and I've got, like, businesswoman extraordinaire. I got her cookbook. But then when I was looking into all, like, your. Your business model and what you sell and what you help people do, I was like, this is incredible.
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A
Oh, thank you.
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B
The book is called the Simplified Cookbook. Everything you do is about simplifying planners, organization.
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A
Mm. Life's overwhelming enough. We gotta make it easier.
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B
Yes. Okay, so what's the back? There's a cute dog.
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A
Yeah, that's Walter. He is the permanent fixture here in the office. He refuses to leave.
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B
Very cute. Okay, so what's your backstory on becoming a person that's helping other people simplify and be more organized?
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A
Yeah, well, I got started in 2008. I was working in corporate America, had a master's degree in nonprofit management and was climbing that ladder and eventually wanted to be a mother and kind of realized that the corporate structure was built by men for men. And I really wasn't going to have the flexibility that I wanted. And so I started a graphic design company, like, on the side as I was working full time. And eventually, when I had my oldest in 2011, went out as one does to target, looking for the solution to all of life's problems and couldn't find it. And so the Simplified Planner was born.
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B
And.
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A
And then this whole brand has kind of been birthed of the idea that life's really complicated. If we know what we're doing, we can streamline things and make it easier. And, yeah, here we are.
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B
What's an example of something you can streamline?
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A
Oh, anything. I mean, time management, laundry, getting dinner on the table. I mean, there's a lot.
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B
So then talk to us about when you go to your website, which is. Well, you can put your name in emilylay.com, yep, there is just all These different types of planners. I was like, I didn't even know. I mean, there was a garden planner and a wedding planner and a weekly planner and a monthly planner and a teacher planner. But it start. Did it start with one like the original simplified planner?
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A
Yeah, it started with the daily edition. So I just wanted a place where I could keep my schedule, my to do list all in one place without all the other bells and whistles. Everything else I found was like, keep track of how many glasses of water you didn't drink and how much you blew your budget in the day. And I didn't want any of that reminder of how much I. I was feeling. And so, yeah, we just, we created things that are minimal and meaningful, like, on purpose.
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B
It is a beautiful website. I was really, really impressed. You know, I think you read a lot of people's books, and usually, I don't know, the book is maybe their main thing. So then you go to their website and there's some stuff there, but not a lot. And then occasionally you go to a website and you're like, wow, like, blown away. This is really impressive. So people can check out all of those different planners that you have, but you do have a brand new cookbook out, which is super interesting because your bro. Brother is actually the chef of the family.
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A
Yeah. He got all that DNA. I did not. I actually do not like cooking in the kitchen. I do not want to spend three hours washing dishes and chopping and mincing things. I would like to eat. That's what I want to do. So that's why I created the cookbook.
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B
But your brother does. He does like to do all of those types of things.
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A
Yeah, my brother and my mom and my dad.
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B
But you're the one with the cookbook.
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A
Yep. And I'm the one cookbook. It's funny. My mom likes to remind me, like, emily, I invited you into the kitchen, just like I did with your brother, to learn how to do all the things. And you were just a busybody. You were doing all kinds of other things that you thought were way more fun. And it never changed. But because I kind of have this knack for like, all right, let's just make it easier. It started as a joke. Like, it was. I've written 12 books. And so after book 11, to my publisher, I was like, listen, somebody needs to write a book for people who don't want to cook but want a trophy when they do.
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B
And.
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A
And they were like, okay, but seriously, what if it was you? And I was like, absolutely not. And then I started thinking like, well, it actually would be really useful to someone like me who really likes to eat good food and spend time with their family around the table, but doesn't want to spend a ton of time making it all. And then it was bored.
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B
So who did you tell first, your brother or your parents?
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A
I told my mom.
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Guess what. Guess what?
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A
I said. I'm doing this and you're going to help.
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B
Guess what? Never came when you asked me to come to the kitchen. But I will be writing a cookbook. That's a great story. What of your other books sells the most?
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A
Oh, probably it's between two. The first one, it's called Grace, not Perfection. I wrote it in 2015 when I had infant twins and a 5 year old. And that's a good title. Yes. And then I also wrote a kids book called you're always Enough. And really good one too.
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B
Yeah, it's beautiful. I'm actually looking at it right here. It's got a beautiful cover. You're always enough. So 11 bucks. This is your 12th?
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A
This is my 12th, yep.
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B
And it's a cookbook. I think that that is ironic and fun, but this is part of your family history too. You talk about your grandmother Francis, and she was a hostess. She loved the hospitality part of it. So actually that's probably a little bit in your vein too. Like if you like the people and you like you having dinner parties and having people over for food, it really helps you with your relationships.
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A
I love that part of it. I host Thanksgiving every year and I am in charge of the table, making the table beautiful and. And I love it because I think it's really special and fun to create that kind of an atmosphere. And yeah, my grandmother, that was her thing, she loved a beautiful white tablecloth and all. She got out all her silver and all that stuff.
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B
What do you do for your Thanksgiving? Tablescapes.
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A
So we live on Pensacola Bay and we have a big back porch with a great big table. And it's kind of a mishmash every year.
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B
Is this Florida?
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A
Yeah, Florida.
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B
So do you do it outside?
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A
Yeah, we do it outside and we have like hang the lights outside and we do the place cards and the. It's always a mishmash of like a pattern on pattern on pattern. It's like maximalist kind of with the. Yeah, all the. All the things. And that's my favorite part. That's kind of my. I mean, I do cook stuff for Thanksgiving, but that's kind of my contribution. Everybody brings stuff.
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B
It is so wild how the place that you live really affects, like all of those different things. We're in Michigan and so Thanksgiving is freezing. It's so cold. And in fact, this past Thanksgiving, we went to the Thanksgiving Day parade. It's in Detroit.
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A
Yeah.
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And it's a big one. And I was like, well, we're outside. That's what we do. Like, this is our thing. And it was so cold. We left early. I was like, this is really off brand. But like, everyone was crying, everyone's feet were cold. Like, I mean, it was so cold. Worth it. So when you said, like, your Thanksgiving is outside, I was like, oh, my gosh, what a different life we live.
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A
Yep, totally.
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B
It's so interesting. Okay, so you've got this cookbook and it really is simple. The ingredients lists are short. It's a unique thing about a cookbook to have. We actually made one last night. We made the tater tot casserole and I think it was four ingredients. And we have older kids, like teens on down. So we are really trying to be like, here's the cookbook. Make it, go for it.
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A
We do the same thing. So I have a 14 year old boy and then I have 10 year old twins, boy and a girl, and I do the same thing. Like, here, you do it. And they, and I'll stand there in the kitchen if they have questions or need help with a knife or whatever, but they can do it. That's the best part about it. It's that approachable.
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B
Yeah. So we actually have swapped from being like, we're gonna tell you what to do and show you how to do it to I'm gonna sit here and read my book. And if you get stuck, yes, I'm gonna help you do it. So they were actually totally able to make it. And they have fun throwing all the, you know, tater tots on the top and sprinkling the cheese and cutting the green onions and all that type of stuff. So you talk about this stupid easy.
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A
Yeah, it's a good word.
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B
Stupid easy is better than regular easy. Can you elaborate?
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Yeah. Because how many times have you picked up a cookbook that says it's going to be easy and you're like it? No. If you start with like minced 5,000. No, that is not easy. That is not easy. So we, we have a special qualifier and it's stupid easy. When I was developing all these recipes, like any way that you could take a shortcut to make it a shorter amount of time in the kitchen or fewer ingredients, we went for it. So this may not be the cookbook you pick up when you want to spend a lot. And there are special occasions where you want to spend a ton of time in the kitchen and really pour your heart and soul into it. This is for when you have soccer practice, play practice, and baseball practice on a Tuesday night. And you don't get home till 7:30 and everyone's grumpy and hungry. That's what this is. It's that stupid, easy stuff where you can get dinner on the table and get everyone fed as fast as possible.
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B
Yeah. And if you've got kids that are old enough that you can hand them the book.
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A
Yeah.
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Because it's not 17 ingredients. And you can say, feed me dinner this time instead of me being you. Dinner.
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A
Yes. And what you'll find is they're so easy, you'll start memorizing them, which is. Yeah, yeah. There's a. There's a recipe in there called Cowboy Soup, and that was the first recipe I ever was able to make by heart when I first moved out on my own. So that was a special one.
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B
Yeah. We've thought like, okay, what if we make it? My. This is my goal. I don't know if I'm actually going to do it, but I would love to have a year by year little cookbook that's for our family. These are the things we learned in 2025. These are the ones we like. Take it with you. And then we'll do one next year. So I'll let you know if we actually do it.
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A
Awesome.
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B
I think it would be helpful for the kids. You know, it's helpful when you leave your home and you've got recipes, you know, like, this is the pancake recipe we like to make. And these are the waffles and that type of thing. This is the soup. This is the soup that we make, the cowboy soup. So the subtitle here is Delicious Meals with effortless prep. 60 recipes and 60 assembly meals. So the assembly meals are also a really unique thing as well. So a couple unique things. These are few ingredients. This is like, you can hand it to your kid to make the meal, which is wonderful. And the assembly meal ideas are fantastic. But you also start off with a perpetual grocery list, which we don't do. And I was like, oh, this is a really, really good idea. Can you talk about that? Yeah.
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A
Because how many times are you, like, going 90 different directions on a Saturday morning and, you know, you gotta stock the fridge for the week, and you're like, what are we out of? You know, you kind of start from scratch. Like, ah, I don't know, let's just stand in front of the fridge of the doors open and see what we need. For me, it's helpful to have a place to start and to say, like, all right, every week we're gonna need milk, we're gonna need bread, we're gonna need eggs, you know, and so I have a perpetual grocery list where it's just the things we always get. And sometimes it'll change. Like, you know, you've read those times where your kids, like, they eat a whole bunch of bananas in like a day. And so the next week you're like, oh, I'm buying two. And they don't touch them. So it changes. It changes. But it's great to just have, like, a place to start where, you know, we're always going to need these things. And so these are the things I'm checking to see if we have.
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B
That happens to us at Costco, where they have the sample and the kid will have the sample, and they'll be like, this is the best thing I've ever had. So then you buy it and you have like 600 of it because it's from Costco, and then they don't eat it. And you're like, like, do I need to buy, like, those little white cups in the spoon or what? Why did you eat it at Costco?
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A
What you need, you need the spoon and the little white cups. Well, I think too, like, for my kids, I feel like whenever I buy anything in bulk, it's like, we liked it for a little while, now we're over it.
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B
Yes, yes. But there's a really good starting spot, this perpetual grocery list. So that's right at the beginning. And then you kick it off into all of these different types of meals. But you know what I thought about those assembly type meals is that those are actually really fun. So is that. I guess I hadn't really heard of that. Like, you think about Chipotle. My mom says. What does my mom say? She says, chipotle, Chipotle, Chipotle.
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A
I'm pretty sure I used to say that too.
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B
Chipotle. So you think about Chipotle, and that's like one where you're like, everyone gets to pick part of what they want, and it's kind of fun. So what was the inspiration? I guess I've not really heard, though, the phrase assembly meals.
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A
Yeah, I think I invented it. Like, I like, okay. When I came up with it, I was like, is this a thing? I remember Googling it and being like, why is no one talking about this idea? This is great. So an assembly meal is even better than Stupid Easy. Okay, so we have Easy, then we have stupid Easy, then we have assembly meal. And an assembly meal is something that, like, you don't actually have to do a ton of cooking. You can just kind of put it together and you're assembling the dinner rather than standing over the stove. So things like a blt, Right. You're like, yes, you have to toast the bread and you have to cook the bacon, but really you're just putting it together, you know? So, yeah, we love an assembly meal.
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B
Yeah. I kind of feel like that is my go to for lunch. People will come over and be like, okay, so this is what we do. Whenever we have people over. I go to this grocery store that's really near our house, and they pre make these sub sandwiches that are pretty big and they've got like the bigger bread. It's like French bread. So it's kind of like a fancy sub sandwich. And then I just like, cut up fruits and vegetables.
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A
Yeah. Assembly.
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B
And people are like, this is so nice. And I'm like, but I didn't really. I didn't cook anything. That's cut things.
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A
That is the best. And you know what? I feel like when you say that to someone, it makes them feel like, oh, let's like, let's normalize this. Like, we don't have to. We don't have to absolutely break our backs when we have people over, you know, like, let's just enjoy each other and get the food on the table.
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B
And then people like it because they come grab what they want and what they don't want. So these assembly meals, which you made up, which I love. So it's right on the COVID there's like a stamp, a gold stamp of 60 recipes, 60 assembly meals. The most options are the dinner. Assembly meals. There's lots of options there. Let me give an example. So your. Your cowboy soup is. Is in that section, but one of them is just like sheet pan nachos.
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A
So good.
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B
So tell us about, like. So, you know, then people. You got. You throw it in. You're really hardly cooking anything.
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A
Yeah.
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B
You're throwing it in cheese, right? Yeah. Cooking up some meat. And then you've got all these toppings you could put on or not put on.
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A
Yeah. And you kind of dress it up the way your family likes it. Like we have. My husband is my pickiest eater in my house, and he doesn't eat sour cream. So we have half half on some and have on the other, you know.
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B
Yeah. Yes. And you talk about this, that you're not trying to accommodate everyone and you're not even trying to accommodate all of your goals. You're like, if I can get three out of four, I'm happy about that. Okay. True story. Once the temps started rising, I realized I was right back in my same old rotation. You know the one that worn out tank top and those overworked shorts. So I finally gave my daily uniform a little upgrade with Quince. Let me tell you, this brand gets it. Quince has pieces that are simple, elevated and somehow make you feel totally put together without even trying. I've been absolutely loving the 100 European linen shorts and dress I got, which I paired up with their super cute Italian leather platform sandals for some of my speaking engagements this spring. It is all beautiful, breathable and built for real life. And here's the best part. Quince costs 50 to 80% less than similar brands. How they work directly with top artisans and cut out the middlemen so you get luxury without the crazy markup. Plus, everything is made in safe, ethical factories using premium fabrics and finishes. Feel good, look good. It's a win win. Treat your closet to a little summer glow up with quince. Go to quince.com outside for free shipping on your order and 365 day returns. That's Q-U-I-N-C-E.com outside to get free shipping and 365 day returns. Quince.com outside go ahead. Your summer self will thank you. You know that feeling when you're standing in the snack aisle squinting at a label that says natural flavors but gives you zero clue what that actually means? Yeah, I was so over that. That is why I love Thrive Market. My go to online grocery store for getting all of my healthy essentials delivered right to my door. No crowds, no label confusion and no junk. Thrive market bans over 1, 000 harmful ingredients, so I know I'm getting clean products without having to turn into a nutritionist. Their Healthy Swaps scanner is a game changer. I just scan a product I used to buy and it recommends a cleaner version instantly. I've swapped out sugary snacks for simple mills, crackers, chomps, beef sticks and lesser evil popcorn. And guess what? My kids don't even know the difference. In fact, they love the products from Thrive Market even more. Plus I love their Buy It Again feature. It makes reordering our favorite items super easy. And since I can't always find the things I want locally. I Thrive makes it stress free with Auto ship. Go check them out. You're going to be hooked. Ready to make the switch? Go to thrive market.com 1000hours for 30% off your first order plus a free $60 gift. That's T H R I V market.com 1000hours thrive market.com 1000hours Eczema isn't always.
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A
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- [18:21]
A
I'm the same way. Like, no, absolutely nothing.
- [18:24]
B
She wouldn't even look at it.
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A
Some of my favorite recipes are like two. Like, we did barbecue ribs the other day. This is in there as well. You just put the ribs and the barbecue sauce in a slow cooker and let it cook all day. And then your family thinks you're amazing. An amazing chef, right?
- [18:40]
B
Yes. Yes. Two ingredients. Okay. Actually, homemade bread is that it's just a couple ingredients, like water. Like, does water even count? It's like water, flour, salt, sugar and yeast. Done. Couple ingredients. All right. One rule is few ingredients. Another one is Easy to make and clean up good. The cleanup is a big deal. Three, generally wholesome and healthy. Ish.
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A
Healthy ish. Healthy ish.
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B
Which. There's a scale there. I mean, you could pick the organic tater tots.
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A
Absolutely, Absolutely. Listen, I grew up in the 90s with, like, diet culture. And so around here, we try to avoid the healthy term. Like, all food is good food. There's just some we eat more than others. We call it healthy ish.
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B
Yes. Okay. And then four is something that mostly everybody will eat or at least try. So your goal is three out of those four things. Yeah.
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A
And then you. I mean, three out of four is pretty good average. You know, you're never gonna get it all. You're never gonna make everybody happy. You're never gonna get it all. Right. I mean, I have one who won't eat tomatoes. I have one who won't eat anything white. Like, you just do the best you can, and we give each ourselves a pat on the back, and we. And we move on.
- [19:51]
B
And I like that because I think that a mother or whoever's doing the cooking, your brother Brett, that, you know, when you're the one doing the cooking, I do feel like you feel like you have to nail all four.
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A
Right.
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B
Like, if you have. If you have dinner, but it makes a huge mess in the kitchen, you feel like you failed. Or if you have dinner and it was not healthy ish, you feel like you fail. Or if you make a dinner and hardly anybody eats it or will even try it, you feel like you fail, but you're like, well, you know, if you're getting the other three.
- [20:19]
A
Yeah. Listen, I'm a recovering perfectionist, and I think that's what kept me out of the kitchen for a while or made me, like, hate spending time in the kitchen because I still have to feed people. And I think for a lot of people, what gets them stuck is that they feel like they have to do it perfectly. Like, if I don't have a specific ingredient, you know, I just. I can't. I can't do it. We might as well just order pizza or whatever. And that's not the case. And that's one of the things that I talked about in the book is this phrase that I started telling myself every time I'm in the kitchen. It doesn't really matter. That's the. It doesn't. It doesn't really matter. You don't have the right kind of cheese. It doesn't really matter. Use another kind of cheese. Like, try things, mess up, you know, if you don't have one spice, try another one. At the end of the day, it doesn't really matter.
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B
I like that. I like how you say it too. Yeah. And I liked when you said, let's just make it easier.
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A
Just make it easier. There's enough in the world to be worried about and stressed out about. Let's just let ourselves off the hook when it comes to this.
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B
You know, let's talk about a couple of the other type of assembly meals that you made up, which is wonderful. There's lunch ones. So an example of a lunch assembly meal would be a cottage cheese bowl.
- [21:27]
A
Yum. You use good culture cottage cheese. This is not sponsored.
- [21:30]
B
It is good. Good culture is really good.
- [21:32]
A
It's the best because it's kind of drier than other cottage cheese. Does that make sense?
- [21:36]
B
Yeah. It's not so soupy.
- [21:38]
A
It's not so soupy. Yes. So good culture is the best. And you can just throw in a bunch of vegetables or protein or whatever you have on hand. It's a great way to use up leftovers.
- [21:48]
B
Okay. I would imagine that there's people who are listening, because I'm kind of one. I just started throwing tomatoes into my cottage cheese.
- [21:53]
A
Yeah.
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B
Because I saw it somewhere, but I didn't really know that you could combine things into cottage cheese and that people would like it.
- [22:00]
A
Yeah. Cut up some bell peppers. I mean, get one of those chopper things, you know, I'm talking about, do, you know, thing. That thing's awesome. And you just throw your vegetables on it and it chops them for you. And then you. You throw it in. Done and done.
- [22:13]
B
That's like a miracle.
- [22:15]
A
Yeah.
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B
You call it a lifesaver.
- [22:16]
A
That's right.
- [22:17]
B
Assembly meals are lifesavers. Who knew that you could throw. People are gonna be like, you're an idiot. But you can put vegetables in cottage cheese. So that's an assembly type meal. And then you have breakfast ones, too, which I felt like would actually be really good for vacation. When we go on vacation, we try to not eat out breakfast.
- [22:32]
A
Same.
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B
Also lunch.
- [22:33]
A
Yeah.
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B
If we can. It just adds up so much. So you have assembly meals for breakfast, too? I did not put my page number, though. Any suggestions? Like, one to try. Oh, here we go. Like breakfast burritos.
- [22:46]
A
So good. So good. And those are the kind of things you can make in advance and just throw them in the freezer and then they're ready to go. Like, if you're getting the kitchen dirty, you might as well make more.
- [22:55]
B
Yeah, I agree. And then you also talk about which ones are easy to double and freeze, which is a really big deal because people have babies or they're sick.
- [23:03]
A
Yes, yes, yes, yes. So a lot of things, like there's a recipe in there for white chicken enchiladas that is such an easy one to make a double batch. And then it's my favorite thing to take to somebody who is going through a hard time or just had a baby or whatever, throw it in the freezer so that the next time you have a crazy day, you can have it.
- [23:21]
B
It's a really big deal because I kind of panic. I'm like, I'm so excited about your baby. Also, also, I don't know what to bring you.
- [23:28]
A
I don't know what to do. Right. I don't do it with my hands. It's like that. Do you follow Kendra Adachi from Lazy? Like, just decide once. If someone has a baby, you take them white chicken and chicken. Yeah, white chicken enchiladas. Done and done.
- [23:41]
B
Decide once. It's really good too, because, you know, everybody picks lasagna. So then when you go on to the Signup Genius and you're like, darn, there's already six lasagnas. So if you pick white chicken enchiladas, nobody else has already put that.
- [23:55]
A
Nobody else has.
- [23:56]
B
Except for everybody that's listening to this episode right now.
- [23:58]
A
Completely agree. And because you mentioned that this is all this is a lot of moms on here. I have a hack that has nothing to do with what we're talking about, but I have to share it because I feel like this was brilliant. I thought for years somebody needed to start a business that was better than Sign Up Genius because it's terrible, but the purpose of it is so great. And then Evite did it. So Evite has signup Genius type signup sheets now, and they're beautiful and easy to use. There you go.
- [24:22]
B
Wow. Well, tell us more.
- [24:24]
A
Little tip. You didn't know when they, when they did it and they announced it, I was like, no, I was going to do it.
- [24:29]
B
Okay, wait. So sign up. I want to know more. So sign up Genius is weird. It's not aesthetic.
- [24:35]
A
It's not aesthetic. It's. It's clunky. It's so hard to use. Like, I was a room mom for a thousand years, so I, you know, we use it for everything. And. And I just kept. I kept thinking, like, someone needs to create a platform where people can sign up for things and it will remind them, but it's pretty and it's easy to use and so Evite, the company that does, you know. Yeah, they did it. And they have signup sheets now, and they're so good.
- [25:01]
B
Okay, that's great. I mean, is it recent?
- [25:04]
A
Yeah.
- [25:05]
B
You know all the things. That's why people have to follow your substack. Do you talk about this on your substack?
- [25:10]
A
I do, yeah. Yeah. Number one parenting substack in the world.
- [25:13]
B
Tell us more.
- [25:14]
A
Who knew? It is. I love Substack. It is so fun.
- [25:17]
B
I don't really know anything about Substack. I only know two people that are on there.
- [25:20]
A
Oh, it's great.
- [25:21]
B
I haven't spent much time there, but obviously then there's. It's categorized. So if it's the number one parenting substack in the world, is it like a blog?
- [25:29]
A
It is. It's like a blog, and people can subscribe for free or there's paid options where you get access to more over there. But Substack is fun because it's a little bit like a breath of fresh air in the social media space, because a lot of social media feels a little bit like a dumpster fire, and Substack doesn't. It's really nice. I really enjoy it. And it's a lot of. It's a lot of words. It's more words than anything over there.
- [25:53]
B
Okay, so tell us about. You have over 32,000 subscribers.
- [25:57]
A
Yeah. It's so fun. I love to write. Writing's my first love. And so, yeah, I started my substack two or three years ago, and I write about everything from what we're talking about now to life hacks, motherhood, all the way up to, like, bigger issues affecting women. It's really cool. It's a very fun space.
- [26:17]
B
So how often do you write on there?
- [26:19]
A
I write twice a week. So once a week is like an essay, deep dive collection of recipes or whatever. And then on Sundays, we do something called the Sunday Scroll. And it's a collection of things on the Internet that either inspired me or made me laugh or made me think from the week. It's like you with your cup of coffee on the couch on a Sunday morning, perusing the Internet. But it's all positive. Positive. If that makes sense. Yeah.
- [26:44]
B
Do you get overwhelmed by it? Like, to keep up with that content or is it easy?
- [26:47]
A
No, it's so. That's so fun to me. So, yeah, I keep a note on my phone, and anytime I come across something, I'm like, oh, I gotta share this with everybody. This is great.
- [26:54]
B
Okay, so give me the two examples of Ones that you've posted that people are like, I really love this.
- [27:01]
A
Oh, my gosh. Of articles and things like that.
- [27:03]
B
Yeah. The thing that you post on your subject.
- [27:05]
A
Oh, okay. Okay. Yeah, like essays I've written topics. One of them that was a really good one that I recently wrote is called the Impossible Math of Modern Motherhood. And it is a deep dive into how small businesses. After the economic collapse of 2008, a lot of small businesses were started by women who were working in a corporate world and found that it just didn't work for them. They were trying to be moms and professionals and do all the things and they, like, couldn't leave the desk to go take care of the fever or the field trip or whatever. I kind of take a deep dive into this, what's happening today with small businesses and how it inadvertently is really affecting mothers and families. Because a lot of us, I mean, I started my business in 2008 for that very reason. That's a cool one. Another really fun one is the anatomy of our family meeting. So we do a family meeting twice a year, and I make it really cheesy. And that kind of like captures the attention of my kids. We have like an agenda. They have like a worksheet to fill out beforehand about their goals. We do it like once in January, once at the start of the school year. And it's where we go over, like everybody's chores, what the screen time limits are going to look like, what allowance looks like, if we're. We're changing things in terms of bedtimes or whatever. They love it because it's cheesy. I set out like a whole spread of snacks and the whole thing. So we do that twice a year. And in that substack, I share kind of like a bunch of templates for how we do it, and people can use them and all that stuff. So it's really fun. Subtracts the best.
- [28:41]
B
Those are really, really good examples. Who inspires you? So when you say I'm gonna. In January, I'm gonna say, this is what we're doing for screen time. This is what we're doing for chores. Yeah, like there's inputs there.
- [28:52]
A
Yeah. Okay. So that's actually another substack I wrote. It's called Meeting of the Mom Minds. And I have this group of friends here in Pensacola that we moved here in 2018 and just got so lucky to get connected with some incredible friends. And so right before we do our little family meeting, I have this group of friends over. We have like a Girl dinner, you know, with like charcuterie and all the things.
- [29:14]
B
An assembly meal.
- [29:15]
A
Yeah, total assembly meal. We bring our planners, we bring our recent Costco orders or purchases. We bring like the high protein snack ideas. We're trying to feed our kids because they're into sports and they're teenagers or whatever. And we just share all the things, like, what are you doing for screen time? So we all have kids around the same age. What time is your 10 year old going to bed? Tell me why and what you're doing. And we just share those tactical things because it takes a village, you know, and like a lot of times we don't. We don't talk about that kind of stuff, so. Yeah, that's a fun one too.
- [29:49]
B
During COVID just a few times I would. I think I met up with a friend. Like, you couldn't see your friends. Yes. So we would be like, Michigan was different than Florida.
- [29:59]
A
Yeah.
- [29:59]
B
You would go grocery shopping together. Oh, yeah. You know, like, that would be a thing. And I thought actually, I mean, so few times I've actually done that. But if you go grocery shopping with a friend who is in a similar life stage, you learn so much. You learn.
- [30:13]
A
So we did this too. We went to Aldi together and I was like, I had never been to an Aldi. And they were like, oh, no, you gotta come. You gotta see. They have the best cheese and they have the best whatever. And like, we don't have a Trader Joe's here. So they're like, if you don't. We don't have Trader Joe's. We gotta go to Aldi. So anyway, yeah, we went grocery shopping at. Three of us went grocery shopping together and we still have a group text about what to buy at Aldi.
- [30:34]
B
And you're like, what? Why do you get that? And they're like, well, I put it on this or I use it for that. And you're like, oh, this is gonna change.
- [30:40]
A
Or like, like steamer bags of broccoli are 99 cents right now. Run.
- [30:47]
B
That's so great. Meeting of the mom minds. Yeah. I will never forget. I was in Nashville, Tennessee. I don't know why I went to the zoo. I was by myself with my kids. And when my husband was working, I'm not quite sure what the circumstances were, but they were pretty young and I was by myself and I was walking behind these two moms and they were talking about Costco and I was like, this is what moms do everywhere.
- [31:09]
A
This is what we do. Were you also like, I'm going to Follow really closely and take notes.
- [31:13]
B
I was like, what are you saying? Eating of the mom minds. That's great. So do you find that other moms talk about the small business piece? Because that's, I guess, kind of what we're doing too.
- [31:24]
A
Yeah, yeah. It's tough being a small business owner.
- [31:28]
B
Would you consider yours a small business? When I looked at it, I was like, this doesn't seem very small.
- [31:33]
A
It is. Yeah. We, I employ eight women, nine including myself.
- [31:37]
B
So that's considered a small business.
- [31:38]
A
Yeah.
- [31:39]
B
Because I was like, whoa, she's got employees and 72 types of planners. But that's considered a small business. Yeah.
- [31:45]
A
Okay. Yeah, we could have more employees, but right now we're bank tariffs and all kinds of things. So it's, it's a quite a wild world we live in. But the small business piece, I think it's, it's really fun to talk about entrepreneurship, especially women in business and female entrepreneurship. It looks so much different when you're a woman trying to run a business, you know, and so, yeah, I love it.
- [32:07]
B
Well, tell us why. Tell us why. I feel like this is gonna sound whiny.
- [32:12]
A
That's okay.
- [32:13]
B
I feel discounted.
- [32:15]
A
I agree. We encounter a lot more closed doors, Simplified. So we own simplified 100%, me and my husband. But when you look at investor dollars, a lot of businesses have, you know, taken on investors and that sort of thing. 2% of investor dollars go to women owned businesses.
- [32:34]
B
Stop.
- [32:35]
A
2%.
- [32:36]
B
Yeah. So we are being discounted. It's not in my head.
- [32:40]
A
And do you know who is going to like, like if you want something done, do you know who you put in charge? You put a woman in charge, you give her access to the calendar. You let her man, like, we know how to get stuff done. And so, yeah, I do think it impacts a lot of things, impact us in a disproportionate way. And that's why it takes a village, even in, you know, a business sense.
- [33:01]
B
Yeah. Is this the dog that's in the cookbook?
- [33:05]
A
Yeah, this is Walter. He kind of runs around here.
- [33:08]
B
There is a dog in the cookbook and I feel like I just, I saw the famous dog.
- [33:12]
A
I was probably feeding him from.
- [33:13]
B
Yeah, you were.
- [33:14]
A
You were.
- [33:15]
B
Yes. It's actually a really cute picture.
- [33:20]
A
This episode is brought to you by Amazon Prime.
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B
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So whether you're a fan of true crime or prefer a nail biting novel.
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Forge four burner gas grill. Now just $149. Plus rewards members save $900 on the Lowe's Excellent exclusive Hisense French door refrigerator. Now only 9.99. Lowe's we help you save valid through 526. Selection varies by location while supplies last. See lowe's.com for more details. Program subject to terms and conditions details@lowe's.com terms subject to change. MC Crispy Strips are now at McDonald's. I hope you're ready for the most dippable chicken in McDonald's history. Dip it in all the sauces. Dip it in that hot sauce in your bag. Dip it in your McFlurry. Your dip is your business. McCrispy strips at McDonald's talk to us about the process of a cookbook coming to life. I actually think this is gorgeous. The photos are gorgeous. So was it. I know people do them all different ways. Sometimes they go to a place, sometimes people come to them, sometimes someone else just does it. But like, you know, like this is a gorgeous photo. So on the desserts page, it's like a two tiered, beautiful. I don't even know what that's called. Serving thing. It's a serving thing and it's got like the, you know, these little balls with sprinkles on them and it's just all mixed around. So beautiful. So what was that process like of bringing it to life?
- [35:07]
A
You know, I had to fight for a lot of things with this cookbook because traditionally cookbooks don't have a photo of every recipe if you right. And I was like, oh, absolutely not. Like, if I'm going to put my name on a cookbook, I got to see what I'm making. I got to know what it's supposed to look like, number one. And I got to know like, do I want to eat that? And so I fought for those things. I really wanted every recipe to be six ingredients or less. And we got most of the way there throughout the book. But what's really cool is this cookbook visually and the way it's laid out is what you get when planner people design a cookbook. So my team at Simplified was very involved. They shot about half the photos. They designed the page layout with me. The way it's structured is we call it ultra organized because it is. We want you to feel like when you pick it up, want you to feel like, oh, I got this. Like, I'm capable.
- [36:03]
B
Yes, I can see that for sure. I mean, it is very, very beautiful and very, very enticing. I think when something is enticing to look at, then you're more likely to grab it. Okay, so it's six ingredients or less, mostly. And also 15 minutes to prep.
- [36:22]
A
Yeah. Because I don't want to spend much longer than that in the kitchen.
- [36:25]
B
Yeah.
- [36:25]
A
You know, I just want to get it done.
- [36:27]
B
I have to tell you a complaint I have about all cookbooks.
- [36:30]
A
I'm here for it because I have.
- [36:32]
B
Okay, here's one. If you're looking for quiche, this is all cookbooks. It's not in the queue. It's in, like, whatever, like, ham and cheese quiche. It will be, like, in the H.
- [36:43]
A
That bothers me, too.
- [36:45]
B
I don't know who.
- [36:46]
A
Whoever decided you're making an index. So. Okay, this happened to me the other day. I was looking for soup in the. In the cookbook, and I went to the S's.
- [36:56]
B
Yeah, that should be in the S, but it's like bean soup, so it's in the B.
- [37:00]
A
All right, we need to redo the index.
- [37:02]
B
I think it's a standard. I think it's. It's an old cookbook. So it's probably like, whoever is. Someone a long time ago made that up, and it's their. It's their fault. And so that standardization has gone into all cookbooks. But that's why, I don't know, you use sticky notes to put things in for your favorites. Okay. I do also love that you said this. This was actually one of my favorite lines in the cookbook, which I've never had a favorite line in a cookbook book, but I love this line. So you say most need fewer than six ingredients and take less than 15 minutes to prep. But then you wrote, prep times might be different. And I love that you put that, because what if you stink?
- [37:37]
A
Right. What if it takes time? It takes you more time to chop it.
- [37:40]
B
Yes. Maybe you're feeling like a failure. And I thought it's an important thing to say, because every cookbook, first of all, they're going to pick the lowest time to make it seem like it's enticing. You can make this gourmet meal. It's going to take you 22 minutes. Well, then it takes you 62 minutes.
- [37:54]
A
Yeah. Like you. You're a failure. We don't see more negativity. Now.
- [38:00]
B
Yes, exactly. And so I like that you just put that little bit out there, like, listen. And. And if you hand the cookbook to your kids, it might take them a while because it's their first time through. So it is really a very, very simplified cookbook. Have you gotten different feedback on it? I know it's. It's newer.
- [38:17]
A
Yeah, yeah. Oh, it's. Yeah, it's been out about. About eight weeks now. And the feedback I've gotten has been so positive. I mean, and the. The biggest compliment to me is when someone is like, I have never been able to pick up a cookbook and feel like I can do it. Like, I've got this. Like, they either just don't have the. The background or they have. Don't have the experience or whatever. And that, to me, is the biggest compliment moment when someone says that. And I've also heard from people who are like, I really thought this was going to be too basic for me because I love spending time in the kitchen. I love making complicated things. But these are great recipes for when I'm in a hurry, which happens. Or, you know, I want to teach my kids how to make things. It. That's good, too. So. Yeah. Really?
- [39:02]
B
Yeah, it's cool. It's cool when something can hit, you know, both types.
- [39:05]
A
Yeah.
- [39:05]
B
A person who, you know, wants to spend a lot of time, and the person who just doesn't quite as much, and then you just really had. I think the best cookbooks have all the extra details. It's not just the cookbook. It's like, this is the one that you take to the friend. This one freezes really well. So one of the things that you talked about for lunches is freezing sandwiches, which I have never done.
- [39:24]
A
This is a great one. So you take Hawaiian rolls, and you know how when you buy them, they're in, like, a great big rectangle, and then you have to divide them. Okay. So you don't divide them up. You just take the rectangle and you cut it horizontally. So you have one big rectangle on top and one big rectangle on the bottom. Then you lay out the hands. Then you put the mustard on it. You put the mustard between the cheese and the ham so it doesn't make the bread soggy. Then you put the cheese on top, Then you put the top back on. Then you cut them up. So you have all these sandwiches already made, and then you bag them. I do, like, two per bag, and I throw them in the freezer. And my kids pack their lunches in the morning. And by lunchtime, they're thawed out and ready for them to eat.
- [40:01]
B
That's brilliant.
- [40:03]
A
You can also do it with bagels. Bagels and cream cheese.
- [40:05]
B
Let's just make it easier. Right. Because you say they last for two months. So you could do it. You'll be like, look, September and October's lunches. Done one and done. What was that? Yeah. One decision. Just make one decision that. Decide once, and then you talk about all these other options. You could do PB&J and different other breakfast things that are easy to get out the door or to throw in to the lunch. There was one other idea in here where you were talking about just make it a traditional.
- [40:34]
A
Yeah.
- [40:35]
B
So almost like you're talking about with your. Twice. Twice a month. What did you call it? Your family meetings. Oh, yeah.
- [40:42]
A
That's twice a year.
- [40:43]
B
Well, twice a year, family meetings.
- [40:46]
A
When my kids were tiny, we would do, like, pizza party Fridays, and we would eat pizza on the floor, and they just thought it was great because we were on the floor, and we would watch a movie or whatever. But every Friday, we ordered pizza. Decide once, like, it's done. You don't have to, you know, reinvent the wheel. Every Friday makes it easy.
- [41:03]
B
Yes. And if you just call it a night.
- [41:05]
A
Yeah. Call it a tradition. It's like Taco Tuesday.
- [41:07]
B
Yeah. Pasta night.
- [41:08]
A
Right.
- [41:10]
B
Yeah. This is really great. Well, I really appreciate it. I wish I would have read more about the substack before I popped on here. Oh, no. I just read through the cookbook, and I really did get a lot out of the cookbook just in terms of ideas for life. But it is interesting that you have all of these other parts to the simplification. This is just one part.
- [41:28]
A
Just one part. Yeah. Yeah, it was. Some of what we've talked about has reminded me of another. Another post that's up there. So I did this thing with my kids during COVID They couldn't go to summer camps or any of those things, so we did how to be a person camp. And it was like, all right, we're gonna do a deep dive. So they were little at this point, but I was like, we're gonna do a deep dive into how to actually brush your teeth, because I've been telling you to go brush your teeth. And you're like, I brushed my teeth. And I'm like, you did not brush your teeth. So we would tackle every. I should grab it. I have a whole list over here that was, like, this big poster board we used, but we would just tackle these like, life skills that they would need to know how to do. And so there's a whole post over there about with like, a printable of all these things that are, you know, age appropriate and whatever. Like, how to sign your name, how to make a scrambled egg, how to make a grocery list. Just all the random things that people, Humans, need to be able to know how to do by the time they're grown up.
- [42:24]
B
Up. And signing the name is a thing because all of a sudden you blink and your kid is like, I'm gonna go get my driver's license.
- [42:31]
A
That. And like, they don't. I mean, my kids had, like, a blip of cursive in school. They didn't really study it. So they're like, how do I do this?
- [42:39]
B
Yeah, right, Exactly. No, it's a big deal. And they like doing it. And I actually put out a post just yesterday because I had to sign my name like 1000 times for these little book inserts. And I was like, I don't really quite have the best name for signing. I've decided you.
- [42:53]
A
I am with you.
- [42:53]
B
But no, I think Emily is good. I actually like yours. I'm practicing it. Yeah, I like yours. You've got a good one. Someone actually posted and said, emily is good.
- [43:02]
A
Emily loopy. It's like, it is a good loopy. And then lay kind of, you know, it goes. But I. Yeah, every time I sign a book, I'm like, I wish I had better handwriting.
- [43:12]
B
Okay, well, mine's got two ends in the middle. And that's a pain. It's so many bumps. And also, my last name is Yurich. And when you go from the R to the I, that's a total pain. I kind of hate it.
- [43:23]
A
That is a. That's a hard. I don't even know how to do that.
- [43:27]
B
Yeah. So it's an interesting thing. So I put out there. I was like. I tried to Google what is the easiest name to sign. It gave me nothing.
- [43:35]
A
Yeah. Yeah.
- [43:36]
B
And then I was curious about it. So I love that. My midwife talks about this thing. 50 things I hope you know, like, she does it with her kids when they graduate from high school. Like, you know, well, how do you deal with when you have a fever, you know, or how do you deal with a cranky relative? I mean, it's little bits of wisdom. So I love that too. So. What a cool thing. Okay. So there are so many ways that people can connect with you. This cookbook is wonderful. It's really great for heading into the summer. My favorite Picture was of the cream cheese fruit dip. I just thought that was such a gorgeous photo. And you also include in this cookbook. I don't know. Sometimes I have people that have cookbooks on every once in a while. Like, I mean, we've probably done it 10 times. But I think that when you're trying to. You get your kids outside or you're trying to have things that you value.
- [44:20]
A
Yeah.
- [44:21]
B
That you want to put your time toward. Yeah. You have to have a good system for food because otherwise that can really take over. So this one, you got a small section on fancy. So if you wanted to be a little bit more fancy, there's some ideas in here. These are the ones that maybe have a little bit more. These are the ones with a little bit more than six ingredients. Like maybe there's eight or 10. And then you also have desserts.
- [44:41]
A
Yeah.
- [44:41]
B
Breakfast, lunch, breakfast, lunch, dinner and desserts. And a lot of those desserts were really fun. And even there's assembly meal.
- [44:49]
A
Desserts doesn't get much better than that.
- [44:51]
B
Yeah. Yeah. And they're pretty. They're pretty easy. Frozen banana treats. I mean, we love those. Yeah. Monkey bread. Monkey bread's always a hit.
- [44:59]
A
Monkey bread's always.
- [45:00]
B
Yeah. So there's a lot of things that people can do to kind of connect with what you've got going on. You've got these 12 books, including the cookbook. You've got your substack.
- [45:07]
A
Yep.
- [45:08]
B
And then if people are interested in a planner.
- [45:10]
A
Yeah.
- [45:11]
B
Talk me through the. I would love to know the timeline. You start with a daily planner.
- [45:16]
A
Yes, started with the daily.
- [45:17]
B
Do you know the timeline? Like, what comes next?
- [45:19]
A
Oh, yeah. Then we got into the weeklies. Then we did a book bound weekly. Then we did a monthly. Then we were like. We, like. The simplified aspect of planning was taking on so well that we were like, let's make a planner for weddings. Let's make one for gardening. Let's make one for teachers, for homeschool. So there's. There's all sorts of different types of. Of not just planners, but other organizational tools. Paper products. Yeah.
- [45:48]
B
So I am not good at distilling down the human experience. And some people are good at distilling down. Like, I just interviewed this author, Molly DeFrank, and she was like, eight things your boys need to know by the time they're 10. And I was like, I couldn't do that. I don't know. To be able to make a planner for someone. And obviously, you know, you've gotten married yourself and. And you have some memories there of what that was like. But to be able to distill down that experience in a way that creates a planner for someone that doesn't miss anything.
- [46:19]
A
Yeah.
- [46:19]
B
Is that stressful?
- [46:21]
A
No, that's the most fun part. And I have to give credit to the women who work with me who help create all these things. We all come from lots of different seasons of life, different ages, different life experiences. And so everybody kind of gives their input into each one of these to make sure that we're covering all of our bases. And these are going to be things that anybody could pick up and find applicable or useful in their life. So that's a really fun part of it.
- [46:49]
B
I mean, I think that's pretty impressive. And the same thing with all of them. With a gardening one. I mean, you have, to a small degree, be a little bit of an expert on that subject in order to walk any gardener.
- [47:01]
A
Yeah, we have one of those on our team, and she really took the lead on that one. And then we have a teacher, a former teacher, who took the lead on the teacher planner concept. And, yeah, we've been lucky. That's kind of how all of them have been born. Like, wait, I could really use this in my life. Let's look at, you know, is it applicable to a lot more people?
- [47:19]
B
Yeah. Emily, what a gift. What an honor to meet you with your incredible company and your number one parenting substack in the entire world and this wonderful, wonderful cookbook. It's called the Simplified cookbook, book number 12. So you can read all the other ones, too. The Simplified Cookbook. Delicious meals with effortless prep. Prep 60 recipes and 60 assembly meals. It is a brand new thing in the world.
- [47:42]
A
Love it.
- [47:42]
B
We always end our show with the same question. I almost forgot it. I almost forgot to do it. We always end our show with the same question. What's a favorite memory from your childhood? That was outside.
- [47:51]
A
My dad took me fishing. He used to take me fishing, like, really, really early in the morning. Like, we'd wake up at three or four and we would always go to Waffle House. And then we would go to the Pensacola Beach Bridge, and he let me fish with gummy worms. And that was really fun. And I caught it.
- [48:07]
B
That's so fun. That's so, so fun. I love it.
- [48:10]
A
I love that question. And you did. Like, I was not prepped for that at all. That is just like that. Those memories are so important. And I love what you do.
- [48:17]
B
It's so traditional. It's like, not traditional, but so that's tradition. We went to Waffle House. Isn't it amazing that the food got thrown in there? Yeah, the food was part of it. We went to Waffle House and the gummy worms. That's wonderful. I love what you're doing. I love what you're doing. It's so helpful. Like I said, we already used the cookbook, so we got it, and it's one you just immediately can insert into your life. And I'm excited to check out more about the substack, too.
- [48:41]
A
Thank you so much. I appreciate you having me on.