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Cheers to Pristine Quality & Beauty
For when you're traveling and still want to feel well...
Jaclyn Kirby
April 10, 2025
Hey š
āļø When youāre traveling, whether for work or play, itās easy to throw out your usual lifestyle and accept that youāre going to ālet looseā and deal with the consequences later.
I canāt stand this perspective and I think thereās a better approach. If you still want to feel most like yourself while away from home, it takes some conscious effort and a bit of planning.
My husband works in remote locations, sometimes where the only options are McDonalds, a gas station, and a motel.
So in this episode, he explains how to feel well even when youāre far from your oasis at home.
Travel Tip Topics:
What to do when it looks like fast food / low-quality restaurants are your only option.
Choosing to do your own thing rather than following the group youāre with.
Getting rid of the idea of cheat meals / releasing yourself to āpig outā simply because you plan to āget it back togetherā when you get home.
Then we get into what exactly makes our home the oasis that we crave whenever weāre away.
Everything from:
Sleep with nontoxic physical materials, uplifting frequencies, and in support of our circadian rhythm.
Eating food made with love by artisans, over machine manufactured.
Breaking the addiction to toxic products.
And how addictive and fun healthy living can be!
Enjoy the conversation and cheers! š„
What we drank in this episode: Cooper Mountain Pinot Noir
Pre-recording dinner recipe: š š§ Tomato soup and grilled cheese
Tomato soup
Ingredients:
- 8 tomatoes on the vine
- Ā½ an onion
- 5 garlic cloves
- 1 red bell pepper
- 1 large carrot
- 4 cups bone broth or chicken stock
- 1 cup milk
- Ā¾ cup grated parmesan
- EVOO
- S+P
Grilled cheese
Ingredients:
- Homemade sourdough loaf
- Cheddar (grass-fed, raw)
- Butter
Directions:
1. Wash all produce. Peel garlic and chop onion into 4-6 large chunks.
2. Place all produce into a glass cooking pan and coat with olive oil.
3. Roast in the oven at 425 degrees until the tomato skin is charred and peeling off. (About 40 minutes, but I donāt time it so just keep checking it until it looks right.)
4. Peel the tomato skin off and discard it. (One time I forgot to do this step and it still turned out great so up to you if you want to leave them as is.)
5. Heat broth in a large pot.
6. Add all roasted veggies to the broth and blend completely with an immersion blender. (If you donāt have one, add all veggies to a blender with 1-2 cups of the broth and blend up before adding back to the pot.)
7. Stir in milk. Grate parm and then add that in.
8. Season with salt and pepper to taste.
9. For grilled cheese, butter one side of all bread slices.
10. Grate / cut thin strips of cheddar.
11. Cook grilled cheese in a cast iron pan.
I recently made sourdough sandwich bread following this recipe and I loved it even more for grilled cheese than traditional sourdough.
š¤š¤ Jaclyn
I created this childrenās book to feel as joyful as cuddling with these adorable silly dogs in real life. And the themes in the book stem from the exact conversations I had with my 3rd grade students that felt most healing and empowering for them.
The book includes 10 discussion questions at the end that are perfect to get kids thinking about their perspective on family and working through challenges together.