Orcutt Direct Care

10/09/2026

Leftovers are my favorite kind of meal prep.

The other night I made turkey meatballs and served them with mashed potatoes and zucchini. Tonight the leftovers turned into spaghetti and meatballs with a big pile of veggies on the side.

I weighed them: 70g each, 20g of protein per meatball. Two of them and you’re at 40g in one bowl, and it still feels like real comfort food.

Make the double batch. Future you will be so glad you did.

10/06/2026

Stop pretending protein goals don’t matter. They do.

1 gram per pound of lean body mass. Every. Single. Day.

I’m not going to sugarcoat it, that’s a LOT of protein. It takes planning and it’s hard some days.

But my husband said it best when he started hitting his goal: “Why would I spend all this time lifting weights and not give my body what it needs to build muscle?”

Exactly. You’re already putting in the work. Now fuel it.

Start by adding a little more protein to every meal and build from there. You’ve got this 💪

09/22/2026

Happy 5th birthday to my personal trainer. 🐩

She works for treats, never cancels, and has never once let me skip a walk.

Dogs get you outside, get you moving, and remind you that the simplest things are usually the healthiest ones. Grateful for every mile with this girl. 🎉🩶

08/23/2026

Taking the gym bro slop bowl and giving it a massive upgrade. 🫡

If you hate eating identical meals every day but also hate cooking at 6 PM on a Tuesday, ingredient prep is the fix. Two hours on Sunday = endless combinations all week.

This week’s lineup: roasted chicken, ground turkey, barley, brown rice, roasted sweet potatoes, roasted chickpeas, broccoli, zucchini, cucumber, purple cabbage, pickled red onion, and 3 delicious sauces: Greek yogurt and herb, lemon tahini, and peanut ginger.

Meal prep does not have to be boring.

08/13/2026

Same jar, same method, no egg. This is for anyone who can’t do raw egg or just doesn’t want to.
Aquafaba is the liquid in a can of chickpeas. Don’t drain it. It emulsifies almost exactly like egg white.

3 Tbsp aquafaba
1 tsp salt
1 tsp Dijon
1 Tbsp vinegar
¾ cup light olive oil

Same technique as the egg version: everything but the oil in the jar, pour the oil over, wait 30 seconds, immersion blender to the bottom. This one takes longer to come together and starts looser, so be patient and keep the blender low until it thickens.

Why I’m doing this at all: 71% of avocado oil mayonnaise tested by UC Davis this year was compositionally inconsistent with authentic avocado oil. Every US-made one in the study failed. The label is not protecting you.
Leftovers become ranch. That’s the next one.

Source: Wang et al., Applied Food Research, 2026.

Tested product list in bio.

08/13/2026

UC Davis tested 54 products labeled “made with avocado oil” and 48 came back inconsistent with authentic avocado oil. Mayonnaise specifically: 71% failed. Primal Kitchen Real Mayo with Avocado Oil failed both lots tested.

You cannot read your way out of this. The ingredient panel says avocado oil and the lab says otherwise. So I make my own, and it takes two minutes.

1 egg, room temp
1 tsp salt
1 tsp Dijon
1 Tbsp vinegar
¾ cup light olive oil

Everything but the oil into a wide-mouth mason jar. Pour the oil over the top, let it sit 30 seconds, immersion blender all the way to the bottom, turn it on and don’t move until it turns white. Then pull up slow.

Raw egg: use pasteurized if you’re pregnant, immunocompromised, or feeding little kids. Keeps about a week refrigerated.

Egg-free version is up next.

Source: Wang et al., Applied Food Research, 2026. Full tested product list linked in bio.

08/11/2026

Your “made with avocado oil” chips are probably soybean oil.

UC Davis tested 54 packaged foods that listed avocado oil as the only oil. 89% showed signs of being cut with cheaper oils. One had almost no avocado oil in it at all. Paying more didn’t help. The expensive ones failed too.
This is fraud. Not a labeling technicality.

I can’t verify a supply chain from my kitchen, but I can make mayo. That’s this week’s experiment.

Recipe coming.

08/10/2026

08/09/2026

The Glow Room got a glow up. Red light, zero gravity, and now Beau · Jour testers waiting for you when your session ends. Copper peptide serum on freshly treated skin is the whole point. Come with a bare face and let us show you.

07/11/2026

I cannot believe I went 50 years not knowing this. 🤯

People ask me about crepey skin constantly, and I know all the usual answers, vitamin C, collagen, retinol.

But here’s the piece I somehow missed for FIVE DECADES:

Your regular sunscreen is mostly protecting you from burning. It’s the UVA rays and visible light that cause the crepiness, the wrinkles, and that mottled redness on your neck and chest. And most of that damage? It’s happening in your car, through the windshield, on every single drive. 🚗☀️

The trick is a tinted mineral sunscreen, high in zinc oxide with iron oxides in it. Zinc handles the deep UVA. The iron oxides (the tint!) block visible light, the part nothing else covers. Together they protect against the rays that actually age you.

Do this early. Do this often. Don’t be like me, because I’m pretty sure I’ve got a laser appointment in my future. 😂

Your future neck is built on today’s ordinary Tuesdays. Protect it. 💛