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“𝐹𝑟𝑒𝑒𝑧𝑒-𝑑𝑟𝑦𝑖𝑛𝑔 𝑡ℎ𝑒 𝑝𝑟𝑜𝑐𝑒𝑠𝑠 𝑟𝑒𝑡𝑎𝑖𝑛𝑠 97% 𝑜𝑓 𝑡ℎ𝑒 𝑛𝑢𝑡𝑟𝑖𝑡𝑖𝑜𝑛, 𝑤ℎ𝑒𝑟𝑒𝑎𝑠 𝑖𝑓 𝑦𝑜𝑢'𝑟𝑒 𝑎𝑡 ℎ𝑜𝑚𝑒 𝑎𝑛𝑑 𝑑𝑒ℎ𝑦𝑑𝑟𝑎𝑡𝑒 𝑡ℎ𝑖𝑛𝑔𝑠 𝑡ℎ𝑎𝑡'𝑠 𝑟𝑒𝑎𝑙𝑙𝑦 𝑐𝑜𝑛𝑣𝑒𝑛𝑖𝑒𝑛𝑡 𝑎𝑛𝑑 𝑙𝑒𝑠𝑠 𝑒𝑥𝑝𝑒𝑛𝑠𝑖𝑣𝑒 𝑏𝑢𝑡 𝑖𝑡 𝑐𝑎𝑛 𝑙𝑜𝑠𝑒 𝑢𝑝 𝑡𝑜 50% 𝑜𝑓 𝑡ℎ𝑒 𝑣𝑖𝑡𝑎𝑚𝑖𝑛𝑠 𝑗𝑢𝑠𝑡 𝑏𝑒𝑐𝑎𝑢𝑠𝑒 𝑖𝑡'𝑠 𝑒𝑥𝑝𝑜𝑠𝑒𝑑 𝑡𝑜 ℎ𝑒𝑎𝑡 𝑓𝑜𝑟 𝑠𝑜 𝑙𝑜𝑛𝑔."
Aaron and I had a chat in this week's episode of the Less Stressed Life Podcast about van life and how to get enough nutrition while on a trail.
Mentioned in this episode:
Previously a clinical dietitian specializing in children with special health care needs for roughly 16 years. Had a mid-life crisis in 2016, decided to quit my secure well paying job and hike the Pacific Crest Trail, a dream that I never thought I'd have an opportunity to fulfill.
While prepping for the trip, I realized that I couldn't afford a 5-month supply of freeze-dried food and I wasn't willing to consume the traditional hiker foods (poptarts, ramen, instant potatoes). So, I started tinkering in the kitchen and developed my own recipes and meal planning method. I was able to maximize nutrition while making the food weigh as little as possible in turn creating low volume meals. This is important because there are sections of the trail where up to 10 days worth of food must be carried in a backpack. That's a LOT of food!
Fast forward to May 2018, I published my first cookbook based on the recipes used for three different long-trail hikes.
Fast forward to September 2018, my husband decided he also needed a break and decided to quit his job. This is when we bought our Sprinter van and started building it ourselves.
Fast forward to April 2019, we set off on our van life adventure not knowing what was to come. December 2019, launched what is now our online recipes + meal planning platform.
Today, business is booming and we're in the process of hiring a dietitian to help with customer service issues and create additional content so that we can start working a 5 day work week.
Future plans...We're in the early stages of creating our own backpacking food business in early 2021 if/when COVID restrictions are lifted. Commercial kitchens are still closed. So, that's us in a nutshell. I've created my own niche and since turned it into a successful business as a husband-wife team.
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