Feeding the Frasers: With Sammy Moniz and Mat Fraser

It’s crazy how much goes into a shot
When I first got that machine I went to
like some roaster in Burlington and
it was like two weeks of just like I
would take a sip and I was like ooooh dump it
make another one I finally went in I was
like guys what am I doing wrong and he
was like all right take me through your
process you know what do your grinds
look like how much are you dosing how
much are you pulling and I was like what are
you talking like I’m dosing like 18 grams or
I think I told him no I was dosing 16
grams he’s like try doing 17 I was like
oh thanks a lot buddy and then I go home
put in one extra gram of coffee which is
like that much and then boom it’s a
great shot of coffee I was like holy
shit like that little difference makes
that much like a world of difference in
the end
It’s frustrating sometimes but amazing others
Oh my gosh look at these they’re so cute
street taco size I saw that it had
obviously like you know large medium
small but these are so cute oh my gosh
look at them they’re like the perfect little size
that is a Sammy sized taco
So Adee is the one that told me about
Instacart and it has changed my life I
love getting my groceries delivered it’s
amazing it has I’m like clearly not
sponsored but I tell everyone like
my brothers and sisters my mom my dad
I’m like you guys why are you going to
the grocery store anymore like just
order your groceries it has saved me so
much money cuz you don’t do that whole
like oh I could totally use some bananas
I could totally use some you know of
this and you’re not you just you
have a list and you just pull it off the app
it’s incredible
it’s awesome too for traveling like
that’s been the biggest help if I try my
hardest whenever we’re on the road to
get you know an Airbnb wherever we can
or have somewhere with the kitchen just
because it’s a comfort you know when
you’re eating you’re own cooked
food versus having to eat out all
the time especially for anywhere from
you know for four or five days and it’s
awesome the other day we were in Salt
Lake City I think was the last trip and
you know it’s like a new city we didn’t
have a car and I you know we showed up I
knew that we were gonna get to the
Airbnb around 8 o’clock at night and it
was like oh groceries will be here in
an hour it was just so perfect it was
before we even left the airport
I had groceries delivered or had
groceries ordered to be delivered and it
was just like now the next morning we
just got up and made breakfast and like
kept going like nothing was nothing that
changed it was nice
I mean I’ve always really enjoyed cooking and kind of used it as
a way to relax at the end of the workday
so I was working a nine-to-five job I
was coaching at a couple gyms at the
time and I would get home and I think
I’d maybe had you know an hour from
getting home to then needing to go to
bed because I would get up at 3:45 in
the morning the next day and start the
whole day over again and rather than
just getting home and sitting on the
couch and turning the TV on and zoning
out I started cooking it’s just a way to
you know like relax and decompress and
you know obviously it was helping me
either prepare dinner that night or
prepare my lunch for the next day or
breakfast or whatever it was you know
you need to eat so it was something that
was kind of checking that box of
something I needed to do but it was also
something that I looked forward to and
enjoyed and had started following a ton
of food bloggers and reading a bunch of
cookbooks and when I left that job and
started living with Mat I remember
asking him you know what do you want for
dinner tonight and he said oh can you
make that chili you made and I was like
okay I made a chili at some point and
now he wants it so I was like all right
great I gotta remember what it is that I
made that he now wants and that kind of
started for me of like well I don’t know
what I did last time because the way
that I’ve been cooking is kind of a
little bit of this a little bit of that
whenever you have accessible to you and
so I started writing down the recipes
that I was making I started you know
keeping track of the ingredients that I
used and you know even if it wasn’t
super specific of you know a teaspoon of
this a tablespoon of that it was at
least okay this chili had poblano
peppers in it maybe a little different
than just a red pepper or green bell
pepper added some flavor so I wanted
to write down that that’s what I did and
so I just started doing that and then on
my own personal page I just found that I
was posting a lot about food and sharing
recipes or sharing not even recipes at
that point actually it was just pictures
of the stuff that I had created so a
buddy of mine was like oh you should
totally do like a page on this
and that was even before Feeding the
Frasers came about like what like what
do I have to say you know what people
don’t care about what I’m posting I care
about it and so I’ll share it on my
stuff and then it was just like the the
whole format of the photo I had the
idea in my head of okay maybe I could
create some sort of log for myself you
know it was more I was already writing
down the recipes I was taking photos
just so that I had some sort of
recollection myself and then you know it
was like using the Instagram page as
kind of my own personal recipe book of
something you know whether it was
something that I created and just made
up or I got this recipe from this food
blogger or this cookbook so that I could
remember the next time I wanted to go
and make that chili I was like that’s
where I got it from that’s the recipe I
followed and you know that’s now when
Mat says I want that chili it’s like
that’s the one that he wants not this
other random like a little bit of this a
little bit of that chili that’s kind of
how it started
So before I was just taking the camera
wrapping it around my neck and using the
strap as like okay I need to be this far
away so kind of line myself up and
that’s how I got it to some level of
consistency of like okay if the strap is
pulled tight and my arms are fully
extended and it’s right over the stool
then that’s about should be about the
same every time it was not the same
every time this turns out we’ve got some
shrimp in the oven and we’re gonna be
making tacos with a tomatillo jalapeno
salsa some slaw and it’s either tacos or
a bowl I might do like a cauliflower
rice bowl just depends on what we’re all
feeling today food photography is
beautiful when it’s all curated then
there’s napkins and there’s edible
flowers next to the food and you know
like it’s it’s really really pretty but
for me it doesn’t necessarily seem
accessible where’s this I feel like it’s
accessible anybody can look at it and be
like oh it’s shrimp and couple peppers
and like I could do that you know if she
makes it look so simple maybe maybe I
can make that for my family and so
that’s kind of like I liked how that the
pictures themselves just simplified
things like it didn’t it wasn’t dressed
up it’s not there’s no you know like
napkins and silverware and all these
things kind of cluttering the food it’s
just the food as it’s getting prepared
and then the food on our plates you know
Working with Adee and she’s given me
I travel a ton so a lot of it is just learning
how to eat when I’m on the road cuz when
I’m home you know I’m in full control of
it and I didn’t have to when I started
working with Adee I didn’t have to
change my diet I didn’t have to take
foods out or you know add foods in I was
already eating really well I love
vegetables I love simple foods you know
that are flavored with spices and
it was really easy to just follow a
protocol um but for Mat it’s mostly
just like he just needs calories he
probably doesn’t eat enough he just
needs to eat more because he’s training
you know eight hours a day and recovering in the you know the off
times and so you know I think it’s just
like I said we have different goals so
for me I needed a little bit more
guidance on ensuring what I’m doing at
home you know is working and so that way
it’s also giving me tools so that way
when I’m on the road I know how to make
better decisions when I’m you know only
at a diner but in the mornings I eat
essentially a salad with eggs like I
mixed greens and roasted vegetables and
and then I put an egg on top and like
that’s what I call breakfast but
you can’t really get that at a diner
when you’re on the road it’s toast home
fries and scrambled eggs are kind of
your options so it’s learning how to
travel and be prepared with my own stuff
but then also you know follow some of
the guidelines that I’ve learned along the way
Adee and I were friends and just
were having conversation and she was
like hmm she’s so insightful you know
and she’s like I’m hearing you talk
about these things and if you ever want
to get in our system and have a space to
talk about them here’s that space and that’s what’s cool
it’s like it’s just a it’s just a it’s
an avenue it’s a space where you can go
and talk to somebody about just how your
week was I mean it’s crazy that a lot of
the check-ins are just how’s your week
tell me about it what was great what was
good what was what was not so great and
then you know I think I started my last
check-in with I feel like this is the
first time I have nothing to report and
then it was five paragraphs and I went
back to the top of it and you know you
always like maybe maybe you’d do this
maybe you don’t but oh it’s pre fruit
pre proofread words are hard proofread
and so I went back to just make sure
that there weren’t any grammatical
errors and I’m like oh my gosh that’s a
funny first sentence to start with of
like I’ve got nothing to say this week
and then five paragraphs later I had
to say apparently none of it on food just
like checking in on how things are going
and how I’m feeling like that’s the
craziest thing is that you don’t realize
how connected food is to everything and
how it makes you feel on the inside
outside and how it affects your
confidence and how it affects your you
know like just attitude towards the day
and food’s great
We definitely focus on
high nutritious foods versus processed
and packaged and you know I try to make
as much as I can
homemade you know for instance like I
probably could have found a mix of
shrimp that was seasoned already and
cooked in some sort of sauce and you
know jarred can of salsa not that we
don’t use jarred cans of salsa but it’s
like if I can make it and I want to try
sorry I’m coming your way
Just blocking the steam it was coming
straight up straight at the camera so I
figured rather than get it all fogged up
You know if you’re trying to live a
healthy lifestyle then sweets aren’t
necessarily your your best friend and so
it was like okay well I still want a
cookie but I’m gonna try to make a
cookie that fits what I’m doing so
whether that be gluten-free or refined
sugar-free or whatever it was and you
know the truth with substitute baking is
unless you’ve got it really dialed in
it’s not necessarily delicious and so it
then leaves you wanting still that
delicious treat that you once again food
is memory so if I want a cookie I’m
thinking about that chocolate chip
cookie or that diablo cookie it’s my
favorite it’s like a Mexican chocolate
it’s like spicy chocolate cookie it’s so
good but if I’m gonna have that you know
I decided and kind of how we live here
is like I’m gonna have that cookie I’m
not gonna try to make a substitute for
it I’m just going to allow myself to
have that cookie and you know make
healthy choices around that if that’s
something that I want to treat myself to
you know we just kind of live in
moderation so nutrition is definitely
important and something that we you know
focus on and that’s that’s the goal is
to be conscious of the stuff that we’re
putting in our bodies but also allow
ourselves to if we’re gonna have
something we’re gonna have that and then
we’re gonna make you know conscious
decisions throughout the rest of the day
or you know for our other meals
throughout the week so nutrition has
always been the focus I think it also
just kind of adjusted from being okay
how can I sneak in a treat to how can I
just live a really healthy life and then
allow myself a treat every once in a
I think for you it there wasn’t really a
plan of anything coming of it right like
it was just she realized her personal
Instagram page was turning into all food
and so she made a separate page for it
you know I’ve seen some of the cool
stuff that’s come of it in terms of like
Traeger grills had Sammy out to FitCon
and like they used her recipes for the
influencer dinner so I mean that was
like 120 – 150 people so I
mean just that like I was there to like
with some other CrossFitters to take
pictures and Sammy’s there for a whole
different reason like she’s not just a
+1 so you know it was a really
cool experience of like she has her gigs
I have my gig and I mean whatever she
wants to build it into I mean it can
stay as fun for as possible or like if
it turns into something awesome we’ll
run with that too you know um kind of look at it
as like the equivalent of like my
CrossFit career of I didn’t plan on any
of the stuff being built into what it is
now so I mean who knows we may keep
taking photos on a little stool or at
some point you know when we build our
new house in Vermont there may be like a
studio kitchen you know who knows what
it’ll be built into but regardless of
what it is it’ll make for a good story
It’s basically like a at home like Denny’s menu of like like you’re at Denny’s you don’t even need
to read anything you just point to a
picture and so like I’ll go through
Sammy’s the Feeding the Fraser’s Instagram page and I’m like oh like you
know just something like we haven’t had
in a while so you forget it exists or
that’s even an option I’m like yo
do we have the stuff to make this and
she’s like yeah give me 20
minutes and then she’ll whip it up and
she’s be able to pull up the recipe on
her page and so she knows what she needs
and she can tell me if we have it or not
I think a big thing to realize is that
everything that is on that page gets
when was it was the last year
before Regionals or before the Games
like I had to be like stop making cheese
cakes stop making like these desserts
cuz like I’m going to eat them you know
so once again depending on the season
depends on the recipes getting made but
yeah she was like she’s gotten into like
this niche of like just making more
desserts like she made a cheesecake and
it was a huge hit at whatever gathering
we had and so it was like I want to
experiment with this type of cheese cake or this one I’m like you have to stop it’s
in the house I’m going to eat it like I
have to compete in like a month like I
can’t be going out there like 210 (lbs)
These are the tough moments when she’s
like making a dish I’m sitting here
like drooling and she’s like give me one
minute so also the photos are literally
my plates of food that I’m waiting on
This mango is like the most perfect mango ever
yeah it’s really good
You want your man to be eating shirtless
make it a spicy meal
How the turn tables have turned
I was just gonna say that
How the turn tables have turned
I explore that’s why you got me
It’s perfect
yeah I saw more of my home state in the
first year that Sam and I dated than I
did in my first like 24 years of living there
This is a rare sighting of Mat
making his own plate remember that one
time you stirred my blueberry jam
in the kitchen it’s really because there’s a camera
here and I feel awkward being like Sammy
another plate
So I manage CrossFit athletes and
everything from you know contract
negotiations for partnerships and
sponsors to you know helping them
execute on what those contract
obligations are so everything from photo
shoots to social media to brand
marketing activations with their various
brands so I work very closely with the
athletes but then I also work closely
with their brands making sure that the
brand is getting what they you know are
asking of the athlete and vice versa
thanks that was easy we’ll catch up
again on Thursday then all right bye
Just about the biggest thing that I’ve
learned is just lowering the expectation
I can’t make home on a travel trip I can
do my best to replicate it but it’s also
it’s not home so okay maybe I have salt
pepper and oil it’s a good start I can
make something delicious you know
season up some vegetables or a steak
with just that but you just you make it
work so it’s the same thing being on the
road now it’s like I have a small little
toolkit of things that I I do and I
apply and a lot of it is just lowering
the expectation and understanding that
I’ll be home in a couple days and if I
can leave a trip and get home and feel
good about the efforts that I put into
getting some sort of movement in to you
know even if I’m not tracking every gram
of something I’m at least making a
conscious effort to you know get grilled
chicken get you know be specific about
how I want my vegetables cooked or get
dressing on the side because who knows
what type of mix it is and just little
things like that those are little things
for me that make ordering out at a
restaurant or traveling on the road just
a little bit easier
Yeah you don’t realize how much goes
into it until you have a post in front
of you’re like oh my gosh what do I even say I’m just providing you a snapshot into our
daily life I’m not an authority on
anything I’m just sharing a passion of
mine and hoping that it you know
inspires other people to be passionate
about something or to you know find
passion in cooking and find passion in
bringing people together through food
but I’m not necessarily an authority
when it comes to you know what you
should and shouldn’t be eating that’s
that’s that’s for you to decide and for
you to figure out what works best for you
so what I’m showing is just you know
what we happen to be eating at a at a
given time there’s there’s no particular
I think reason why I’m posting something
on a specific day or during a specific
time it’s just that’s what I happened to
cook this week so here you go
Is this really for me?
Oh my god wait a minute did you see this on Alex Anderson’s post
Film crews are fun when I’m not the one getting filmed this is way cooler
I love that that’s what she thought I
look like a little bitch get up
This is a new high for me like lifetime high
is being videotaped watching The Office
Yeah so I had done some level of tracking before I think it just makes
you more aware I don’t necessarily think
it’s changed anything that I cook I mean
you know like tonight’s a perfect
example I’m having one meal one because
it’s leftovers and just you know
leftovers are just as good two because
it’s easy because it’s leftovers and
three like this is something this is
pretty typical of what I’ll eat on a
regular basis of just like super simple
I’ve got a little bit of cooked
vegetables a little bit of like a
heavier starch you know something that
just will fill me up some meat and then
you know just some some greens whereas
you know I’ve got a lovely steak and
rice and and vegetables for Mat so it’s
still very simple but you know I don’t
need a 12 ounce steak if I were to make
one of those for myself I would portion
it out appropriately and probably
wouldn’t sear it in butter and you know
make it all extra yummy I would just
make it yummy
you know if that makes sense
I just put the sauce that I made in it
with some lime juice and then cilantro
what sauce is that
the green sauce that was in the blender this afternoon
the salsa
you know we don’t necessarily like
prescribe to a certain thing but
there’s definitely waves throughout the
year of okay when he is getting closer
to competition and when he’s training a
ton we’re not so concerned about you
know cookies or brownies and
things like that in terms of like the
calories are just gonna burn but
at the same time it’s just being a
little bit more aware that you know if
you’re being called upon to perform that
you want to feel your best and if you’ve
got a little extra fluff you might not
feel your best and you might not feel as
though you can perform at your best and
so it’s just kind of like we just clean
it up a little bit
if my gymnastics is good when I weigh 205 then I’ll weigh 205 but right now my gymnastics feels
the best when I’m at low 190s
so then that’s what I do but I don’t
care how I look or anything like that
it’s purely just function yeah it’s all
feeling good eating the way that you’re
eating then that’s how you keep eating
yeah I usually try to float around
like a low 190s but on the other side I
care about what I look like and how I
feel and you know that’s like I
fitness for fun and I remember this was
like a couple of weeks ago I was like I
came home from the gym and I was like I
feel fit again like you know you get
into when you’re like coming off of an
offseason or whatever and you’re like oh
it just doesn’t feel good working out
whether it’s because you’re out of shape
or whether it’s because you’re holding
onto a couple extra pounds or because
you were training for something super
specific like a friend of ours is
running a marathon so
she’s only been running she hasn’t done
CrossFit in months and so like if she were
to go into a CrossFit workout she would
have that same feeling of like oh my
gosh I just feel so unfit for this and
the best feeling in the world is coming
like doing a workout like I did
today it was so gross but the coolest
part about it is that I could do it I
didn’t feel great but I hit my splits
every time like I increased my pace and
it got harder but it’s like that’s the
whole point of like if it’s getting
easier then you’re not progressing right
like it just it continues to get harder
as you get better and that’s a good feeling it should excite people

William Babineau

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