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Cheers to food freedom! Cheers to the qualitarian diet.
🎧Cheers to Growth ep. 2 — Listen Now!
Jaclyn Kirby
February 20, 2025
Hey đź‘‹
The 2nd episode of Cheers to Growth is a vulnerable one for me.
I used to think that feeling comfortable in my body and pleased with the way I looked was completely unattainable and unrealistic.
I thought it took a blend of extreme willpower and genetic magic to not have to worry about weight gain.
Now I know that’s not true. AND it’s not even hard to maintain the lifestyle shift that gives me complete freedom.
Cancel all the diets. Cancel all the punishing workout classes. Instead, cook yourself the burger and fries (recipe below), then go on a leisurely walk while you listen to my roller coaster of a journey with food, dieting, exercise, and body image.
I bet it’ll sound all too familiar, if not to you, definitely to someone you know.
I went from what Levi described as “a food terminator” — feeling completely unhinged and in need of strict rules around what I was allowed to eat just to maintain a weight that was not too disgusting in my eyes to ➡️ doing WAY LESS and naturally achieving and maintaining the body I used to think was impossible.
It’s all about becoming aware of just how much the following things are impacting your weight and overall health:
Stress
Sleep
Toxins
Breathing
& ENERGY
We’re sharing how we learned to connect with our bodies and create pleasurable mealtimes as a couple.
Oh, and that one time I became possessed by an Aperol spritz and the Red 40 sent me into a rage! Yes, it really is that serious.
Enjoy the conversation and cheers! 🥂
The wine we drank in this episode: organic, biodynamic, & sulfite-free, 2022 Copper Mountain Pinot Noir Life. If you find yourself near the Willamette Valley area in Oregon, Cooper Mountain is a must visit!
Pre-recording dinner recipe: Burger with sliced sourdough bun & fries
Homemade Fries 🍟
Start these first:
Ingredients:
- 3 large potatoes
- 3 tbsp grass-fed tallow
- S + P
- Bucket of ice water
Directions:
1. Wash and chop potatoes into fry strips.
2. Dump them all into a bucket of ice water and let soak for about 30 minutes.
3. Take fries out and dry off. Lather with warmed tallow and season with S + P.
4. On a baking sheet in the oven on 375, or in a nontoxic air fryer, cook fries until they reach desired squishiness or crunchiness.
5. Keep warm until the burger is ready!
🍔🍟
Sourdough Burger Recipe 🍔
Ingredients:
- ½ pound grass-fed ground beef (I used the ancestral blend from Force of Nature — Don't knock it til you try it 🫀💪)
- 2 sourdough slices per burger (If you don’t make it yourself, find a friend or local farmer’s market where you can buy homemade sourdough! It makes all the difference.)
- 1 avocado
- 1 tomato
- ÂĽ onion
- Chopped lettuce
- Raw cheddar
- Pickles, pepperoncini, and I put sauerkraut
- S + P
- 2 tbsp butter
Sauce:
*measure to your taste.
- 1 cup plain greek yogurt
- 8 tbsp sriracha
- 2 tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Directions:
1. Roll out beef into balls and season with S + P. (Also, I love pressing in some chopped onion.) Heat up your grill or you can cook them on your stovetop in a cast iron pan.
2. Wash and chop all produce.
3. Mix up ingredients for your sauce.
4. Put butter in your cast iron pan and place on the grill or medium heat on your stove to melt (It’s also amazing to add some chopped jalapeno, onion, and garlic to the melted butter to cook the meat in).
5. Once melted, place your meatballs in the pan and smash them down into a patty. Cover and cook.
6. Lightly toast your sourdough and slice cheese.
7. Flip burger patties and place cheese slices on top to finish cooking.
8. Spread sauce on both slices of the sourdough and assemble your burger in this order: sauce, lettuce, burger patty with cheese, tomato slices, pickles, pepperoncini, sauerkraut, then avocado slices lightly smashed onto the other slice of sourdough before flipping it on top and cutting your burger in half.
🤍🤍 Jaclyn