June 17, 2025 • 41 mins
Let’s be real: the wellness world is loud. With a million conflicting messages about what to eat, how to move, and what to avoid, it’s easy to feel like you're doing everything “right” and still not feeling your best.
In this week’s Rebel CEO episode, I’m sitting down with Stefanie Adler—certified nutrition consultant, functional diagnostic nutritionist, and women’s hormone + fertility expert—to flip the script on everything you thought you knew about healthy eating.
If you’re a business owner balancing launch stress, creative energy, and your own healing… this convo is a must-listen. Stephanie’s work is grounded in functional nutrition and ancestral eating, and her passion for helping women reconnect with their body’s natural wisdom is next-level inspiring.
We dive into how real, nutrient-dense foods can radically shift your energy, mood, hormones, and gut health—without falling into toxic diet culture. Think: organ meats, fermented foods, sprouting, and the truth about so-called “lean” meats.
Whether you're in a season of hustle or healing, this episode will help you come back to your roots—literally.
What We Cover:
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Why ancestral nutrition is the missing piece in modern health trends
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The truth about organ meats, and why they’re the ultimate superfood for women
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The overlooked magic of fermented foods for gut health and immunity
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Why soaking + sprouting grains actually matters (yep, even for busy entrepreneurs)
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How to start your ancestral eating journey without overhauling your whole life
Notable Quotes:
"Our bodies are so divinely designed, and they always want to protect and heal us. Sometimes we just need to get out of the way."
"The grocery store has only been around for about 110 years. We've evolved so quickly, but our bodies haven't caught up."
"Fermented foods are not optional. Our bodies evolved craving fermented foods for preserving and enhancing nutrition."
"Organ meats are the most nutrient-dense foods we can consume, yet they're often overlooked in modern diets."
"Taking responsibility for your health means becoming the expert of your own body, which can make you limitless."
If you’re ready to build a life and business from deep alignment instead
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Bree) (00:00):
Welcome to Rebel CEO, the podcast where we ditch the rules and build businesses that don't just make money, but set your soul on fire. I'm Brianna K, your business coach, freedom advocate, and personal permission slip to dream bigger. I scaled my own business to six figures while breaking every mold that people told me to fit into, and now I'm here to help you do the same. I'll help you build a business and a life that's so deeply rooted in your purpose that you never feel like you missed out on the life that you were supposed to live.
(00:27):
This is your time to root down, rise up, Rebel, and manifest all of your wild goals. So grab your coffee, get cozy, and let's dive in. What if the secret to feeling more energized, balanced and in sync with your body isn't hidden in the latest wellness trend, but it's actually in the wisdom of your ancestors. So Rebels, we live in a world where we are constantly bombarded with restrictive diets and one size fits all advice.
(00:56):
Today's episode is going to be an invitation to slow down and tune into something that's deeper, which is ancestral eating. We're talking about food as medicine and nourishment that honors your lineage. Plus how rewilding your plate might just be the thing that your hormones, energy and nervous system have been craving. So if you've struggled with gut issues, burnout hormones, or fertility frustrations, this is the convo that you didn't know you needed. Because I didn't know that I needed it either before Stephanie ended up in my inbox.
(01:25):
In reality, healing doesn't always come from a bottle. Sometimes it just starts with remembering where you came from and demodernizing the way that we do things. So today I'm joined by Stephanie Adler. She is a certified nutrition consultant, functional diagnostic nutritionist, and women's hormone and fertility expert, and she's been featured in the New York Post. She hosts the Wisdom of the Womb podcast and she is known for helping women heal chronic symptoms by working with their bodies and not against them.
(01:56):
Stephanie is all about practical root cause healing that challenges mainstream narratives, and today she's here to break down how ancestral nutrition can help you reclaim your vitality, regulate your hormones, and reconnect with your body's wisdom. So let's get into it. I'm really excited for our call. I feel like I've been doing a lot of calls lately with functional practitioners, which is kind of weird. Kind of. Not because it's also a podcast about wellness and whatnot, but I feel like it's so valuable.
Stephanie Adler) (02:22):
Yeah, it's. I feel like such a. Like there's something happening in the collective right now that more people are, like, waking up to it. And so I think, yeah, it's exciting.
Bree) (02:31):
Yeah, I 100 agree with that, because I've been feeling that way also. And as somebody who didn't used to be interested in doing anything healthy at all, I'm even going down that path. Okay. So, Stephanie, welcome. I'm so excited to hear from you. And this is actually a topic that I haven't heard anything on before, so I feel like that might be surprising to you and it might not, because when you're in a certain, like, space, it seems like it's all around you. But I've never heard of ancestral eating.
(03:00):
So before we get into any of that, do you want to just share who you are as a soul?
Stephanie Adler) (03:05):
Yeah, I'd love to. Thanks, Bri. As a soul, I mean, that is, like, such an interesting question, because I feel like my soul gets pulled in so many directions as we do that. But I think as a soul, I feel really called to not only live my life in this way, but also create opportunities for other people to live their life in this way, where every moment is for the purpose of creating more joy, connection, love, and light.
(03:34):
Right. And so whatever that means for me in any individual moment. But as a soul, I'm a mama, I'm a wife, I'm a lover of nature and lover of laughter.
Bree) (03:48):
Okay. So that reminded me of that trend that's going around right now that's like, I almost forgot that this is what it's all about. And it's not somebody sitting at their laptop working. It's somebody enjoying life. So I loved that. That was a great answer. I've had a couple of people lately, when I've asked who they are as a human, they've said, well, this is who I am as a soul. And I'm like, that's valid. So maybe I should start phrasing it that way. And then will you just share what ancestral eating actually is first?
Stephanie Adler) (04:16):
Yeah. And so, I mean, I think a lot of people hear ancestral eating, and their brain immediately jumps to, like, Paleolithic ancestors, you know, like, the Paleo movement, which have gotten a lot of attention. And I just want to be really clear. That's not really what I'm talking about here. When I think about ancestral eating, I'm really encouraging you to look at your ancestry. Right. So what does it look like for you to three or four, maybe five or six Generations back, what was it, common, natural, biologically normal for your body to be eating based on where you were centered in the world, based on your genetics and your unique individual makeup and what we'll find when. And we'll jump into this a little bit more. But like there are certain principles of ancestral eating that we can find in indigenous communities all over the globe.
(05:04):
Even if they were eating totally different things because they were in different environments, but there were the principles underneath it that remain the same. And so it's really leaning into those principles to solve modern day problems with ancient solutions.
Bree) (05:18):
Okay, that is definitely not the route that I thought that you were going to go because I think I thought more of the Paleolithic, I think that you called it. Okay, so that's awesome. So then what brought you to start looking into ancestral eating or like how did you end up in this realm?
Stephanie Adler) (05:34):
Yeah, so my background actually really started with my own health journey. But when I was a kid, I had a lot of digestive issues as a young child and my parents, you know, took me to the gastroenterologist and I did all the tests and I did all the things and they were basically like, you have ibs, you're going to have this for the rest of your life. Here are some medications that made me feel worse than my initial symptoms, you know, and I just refused to accept that that was an acceptable answer at 13 years old. And so I changed my diet and it totally changed my life.
(06:02):
And so I really became aware of the fact that food can be medicine or food can be a catalyst for dis ease in the body, depending on, excuse me, on how we use it. And then over the next 10 plus years, learned more, deepened, went back to school for a degree in holistic nutrition and really started realizing how far we have come as a society from what is biologically normal for us. I mean, this is a statistic that I think is always really blows people's mind.
(06:30):
Like the grocery store has only been around for about 110 years. Like, like we can't even fathom what it would be like to not be able to go to the grocery store and get everything we need at any time of year. But like we have just evolved so quickly and our body hasn't been able to catch up. And so for most of my clients, when they come to me and they're not, well, we have to, we think that we want to use all of this modern science to find the solution. And to some extent, yes, like I love functional lab tests and modern science is Amazing. But we also find is that modern science backs up that our ancestors knew what they were doing when it comes to nutrition, and we actually need to look backwards instead of forward words to heal.
Bree) (07:09):
Yeah, that makes sense. It's like when you go to the doctor and they want to give you more prescriptions and more medicine and whatnot, instead of just taking care of the root cause that you're actually putting something into your body that you're not meant to eat or that your body doesn't agree with. Absolutely.
Stephanie Adler) (07:24):
Yeah. Like, our bodies are so divinely designed and our bodies are really wise, and they always want to protect us and they always want to heal. They're always working to try and find balance and healing. And if we can just get out of the body's way and, like, remove as many of those blocks to wellness as we possible, the body's going to find its way back.
Bree) (07:41):
Okay, so I want to go back. You said that you started diving into this world when you were 13, which just blows my mind because I have a stepson who's about to turn 13 and he just wants Mac and cheese all the time. So I'm shocked to hear that. Do you come from a background where they prioritize eating healthy to begin with?
Stephanie Adler) (07:59):
No. And I think that is, like, so important. Like, do not have this in the background. Do not have this. Gen X. My dad owned pizza restaurants growing up. And so, like, I mean, I love pizza and, like, it was not serving me my entire childhood. And my. I grew up in the American south and, like, we're Jewish and Southern, so, like, lots of, like, not very ancestrally dense, nutrient dense foods. And so. No. My mom has type 2 diabetes. Like, this is definitely something that I came to from a place of necessity in terms of, like, I need to feel better and I'm the only one who's going to be able to make this happen.
Bree) (08:34):
Yeah. So then how did you start figuring out what it was that you could eat? Just walk me through that. Because I'm so intrigued by, like, picturing you at such. Such a young age doing this.
Stephanie Adler) (08:44):
So I. I mean, I think to start, I. It is important to note that I always had an interest in cooking, and that really did help. Like, I used to stay home from school a lot because I had a lot of stomach aches. And this was back in the day before, like, TiVo and before you could record things. And so when I would stay home from school, I would watch the Food Network all day. And, like, this was the days of, like, Rachel Ray and Giana delorentis. And, like, I would, like, take notes in my little notebook. So I already had the interest in cooking, which I think really did go a long way to help because I felt like I was empowered with tools to take charge of my journey.
(09:15):
And then as far as figuring out the foods, I remember this so clearly. My great aunt came to me and she was like, you know, my friend of a friend went off of this thing called gluten. You know, this is like so long ago. It wasn't even, like, in common, you know, dialogue. Went off of this thing called gluten. And she had a lot of symptoms like you. And they went away. And I remember thinking, okay, I can do that.
(09:38):
And at the time, the doctors we had been seeing told me it wouldn't help because they had tested me for celiac disease, and they were like, that's not going to help you. And my parents were like, my dad owned pizza restaurants. He's like, I don't know what I'm going to cook for you. And my mom was like, I don't know. I bred everything. And so I was just like, okay, I'm going to try it. And I remember, like, making a lot of my own meals and going to the one aisle at Whole Foods that was like maybe 2ft by 2ft where they had the gluten free section at the time, which is ironic because, like, everything is gluten free now and there.
(10:05):
But, yeah, I mean, that was kind of it. And it's. It's honestly a little bit hard for me to remember also. Right. Like, I was so young and I didn't realize how significant it was going to be in my life. It was just like, I don't want to call my mom from bar and bat mitzvahs being like, come get me, my tummy hurts, or I'm in the bathroom and I'm embarrassed. So I was willing to try anything.
Bree) (10:22):
Yeah. Okay. So that also just kind of proves that our desires and the things that we're pulled to and called to watch for hours on TV even, and what not to some extent, maybe not all reality tv, but like you said, you were watching these cooking shows and it led you down a path of doing something that I assume if you're here talking on a podcast about it, it probably feels deeply aligned to you and, like, it has a strong purpose.
(10:45):
So that's just really cool that you followed that call and stuck to it and now you have a business built around it.
Stephanie Adler) (10:52):
Yeah. And I will say, like, it took me a While to, like, recognize that this was going to be my calling. Like, when I went to college, I remember my mom saying to me, I think you should be a nutritionist. And me being like, shut up, mom. You know nothing about me. You know, even though, of course, she was, like, 100.
Bree) (11:05):
Right.
Stephanie Adler) (11:06):
And then four years later, I was like, I'm gonna go back to school for nutrition. But it definitely, like, took some journeying to get here in terms of, like, recognizing. Oh, yeah. This is, like, not just a personal project.
Bree) (11:17):
Yeah. So then what did you go to college for initially?
Stephanie Adler) (11:21):
Conflict resolution and political science.
Bree) (11:23):
Oh, yeah. Totally different. Okay.
Stephanie Adler) (11:25):
Although I think the conflict resolution piece, like, I use, you know, every day in any capacity, so it wasn't always.
Bree) (11:33):
Yeah, I went to school for accounting, so I. I mean, I do my own accounting, but I don't know that I will forever, so that works. Okay. So then you mentioned earlier principles of ancestral eating. Do you want to just unpack some of the principles for us?
Stephanie Adler) (11:49):
Yeah, so there's several, but we can go into a few that I think are really, really important and also really lost for a lot of people. So the first one is that fermented foods are not optional. And I'm curious, do you eat any fermented foods?
Bree) (12:03):
So that. This is gonna sound really dumb, but that's like yogurt and sauerkraut.
Stephanie Adler) (12:08):
Yeah, you got it.
Bree) (12:10):
My husband just actually went on a sauerkraut kick because he was like, I heard it's really good for you, but you need to get this, like, good brand. So he brought a bunch of sauerkraut home. I. So I may or may not have a milk allergy. This is kind of like a weird story. I was having digest digestive issues, and they tested me at the doctors, and they did the allergy test, and it came back as a. A cow's milk allergy, but it was a really low positive. And I know that there are a lot of false positives.
(12:35):
I don't have yogurt anymore because of that. I know there are alternatives. I haven't tried the alternatives. And sauerkraut and other fermented foods. I feel like probably not enough at all.
Stephanie Adler) (12:47):
Yeah. And we can totally go talk about this offline or talk about it here if you want. But, like, food sensitivity is something that I just think is really important to, like, name for people or a symptom or food allergies or a symptom. And, like, just a reminder, they can almost all be reversed. Like, the goal is to eventually eat more foods. Because otherwise you'll just end up taking out more foods and more foods. Because it's just a symptom of the bigger issue of the digestion, though it can really help calm things down in the moment.
(13:12):
So I hope that more dairy is in the, in your future. But as far as fermented foods, so I mean it. Again, this kind of goes back to what I was talking about with the grocery store. Fermented foods are not optional because our bodies evolved with needing fermented foods because it was the only way that we could preserve food through the winter, right? So, like, historically, up until 115 years ago, you would grow a bunch of fruit and vegetables in the summer, and then you would preserve them, and then you would eat them throughout the winter.
(13:41):
And all of that lactobacilicus and all of those bacteria, that wild bacteria that it does the job of preserving food for us, our bodies learned to evolve with them, right? Like, those bacteria are playing a very important role in everything from our metabolism to our mental health to our immunity and on and on and on. You have in your gut about three pounds of bacteria. So if you imagine like a three pound weight from like Soul Cycle or something like that much bacteria that's living and breathing in your gut and is using you as a host, and we're supposed to be living symbiotically.
(14:11):
Most people don't eat fermented foods. And if they do, they're getting them from the grocery store. And unfortunately, most grocery store fermented foods are like a pale version of what they would be if you made them at home. You let's take yogurt, for example. I make my yogurt at home. I take raw milk, I put a little bit of a culture in it, I stick it in my instant pot for 24 hours. It ferments all of that lactose out of that. So even people who have issues with dairy tend to be totally fine with it.
(14:36):
And all of that bacteria had an opportunity to really bloom when you get it at the grocery store. Maybe they ferment it for four to six hours. It still has most of the lactose present. And the bacteria wouldn't be as alive. Most sauerkrauts would explode on the shelf. I have sauerkraut in my kitchen fermenting right now. It's like the easiest thing to make. And like, I forgot to burp it for a couple of days, which is like open the top and just let a little bit of air out. And it literally, like exploded on my counter this morning.
(15:02):
And if you think about it commercially, no grocery store would be like, yes, and it's all the things that are going to explode on the shelf, right? And so by the time they get to you, they've been edited in some way to not be as beneficial. So fermented foods, like our body's not need them. They are really not an optional part of life. But most people think that they are nowadays because we just go on and sometimes we'll take a probiotic if things become problematic.
(15:24):
So that's one example. Another example is the proper preparation of legumes, grains, nuts and seeds. So if we look at any culture, indigenous community, so there's this amazing foundation that I have no affiliation with, other than being, like, a personal member and just have loved them for years. It's called the Weston A. Price Foundation. And Weston A. Price was a dentist that, at the turn of the century, in the 1900s, wanted to figure out why people, once Western diets were introduced, the teeth became like a mess, and also facial structure, which was associated with everything from, like, ear infections to other diseases.
(16:00):
And so he went and traveled to 12 different indigenous communities all over the world. Like, you know, some in northern Sweden, some in, like, south and Central America, some in the Arctic, everywhere. And he found that there were certain things that were done in all of these places. Places they all ate very differently, but they did certain things. And one of them is there was proper preparation of any grains, nuts, legumes, or seeds, which meant that they soaked them or they sprouted them.
(16:23):
Now, these foods have something called phytic acid. Phytic acid makes it hard for you to absorb nutrients from these foods, but also from the nutrients with it. So let's say you're eating rice for dinner, like rice and chicken and broccoli. If you don't soak that and, you know, soak that rice and rinse it, then you're probably going to absorb much less of the entire nutrient profile of that entire plate than if you were to just soak your rice overnight. You would absorb almost all of those nutrients.
(16:50):
And so most of the time, like, in our effort for convenience in today's world, we've lost this traditional knowledge around how do we properly prepare these foods. That's why, like, sourdough is having its moment coming back, right? Because it actually makes it more digestible, because it ferments the parts of the gluten that are hard. And that used to be pretty much the only way you could make bread before we invented yeast and commercialized it and industrialized it. So Those are two examples. Other examples are they never ate lean meat, which is just a really interesting observation because like the dietary recommendations nowadays are like, everything has to be lean, stay away from animal fats.
(17:27):
But in different communities, some in the aboriginal Australian area, like if a kangaroo or something that they hunted was too lean, they would just leave it. Like they would just not even do anything with it. And they would leave it. When we see in the like Eskimos, what they would do is they would like make jerky basically out of seal, but they would never eat it unless they were dipping it in the seal fat. They knew that if they were eating lean meat it would strip their bodies of nutrients that were really important for fertility.
(17:57):
Vitamins A and vitamins K. And we see a massive fertility crisis in our, in our, you know, in our, not just our country, but like around the world now. And it's just an interesting observation as we've shifted towards like, everything needs to be lean and we need to stay away from fat when fat is super important. So those are a few. I could keep going, but I feel like I'm going down all of my fun rabbit holes. So I'll pause for a second there.
Bree) (18:17):
No, no, I absolutely loved that. You kind of blew my mind. Last piece where you said that lean meats are actually maybe not serving our bodies in the way that we think they are. Because I am the girl that goes to the grocery store and I'll get thing of ground beef and I'm like, ooh, 85%, 90% lean. Like, ooh, perfect. And now is that okay, so in that situation, should I be getting the meat that has more fat in it or is that just like, that's crap meat anyway, so it doesn't matter.
Stephanie Adler) (18:48):
No, I mean, I think that you can definitely find like grass fed meat that still is going to tell you like that 80, 20 breakdown or whatever it is. I, I usually recommend if you're getting meat from the grocery store and it shows that, go for the 80% if you can find it. 80 lean and 20 fat is great. And another option is to add more fat when you're cooking. So like for example, we sometimes eat leaner steaks because they're more affordable. So like we get all of our food, all of our meat from a local farm.
(19:14):
And it's, it's something that we're really willing to invest in because we really value having very high quality meat and it's super expensive. So like we could get a tiny little ribeye for like $26 or we can get, you know, like a bigger bistro steak that will feed all three of us for the same price. So I'll get that like more lean steak, but then I'll make a bearnaise sauce or something on the side with like five egg yolks and half a cup of butter. And then we'll eat that with it. And so it's again, like, it's okay if the meat itself is lean. You just need. You can bring in other fats, dots in a different way.
Bree) (19:44):
Okay. And then butter. Is there a certain type of butter that you recommend too?
Stephanie Adler) (19:48):
Yeah, I mean, you can get like pretty decent butters at the grocery store. There's a good brand called Truly that's pretty nice and that's pretty accessible. Even like Kerrygold is good butter. I would just be looking for like a grass fed butter that is like really yellow in color. That's also one of the things you want to look for. It shouldn't be like pale white. That's a sign that those cows are not getting the right food. And you are what you eat, eats, right?
Bree) (20:11):
Yeah. Okay, cool. So grass fed sounds like it's the way to go for a lot of these. What would you say that some common myths or misconceptions are that you see from the students or the clients that you have?
Stephanie Adler) (20:23):
Yeah, so this is something that I super commonly see and I think sometimes it's from like a societal myth and sometimes it's just like I've never eaten that or I've been not been exposed to it. And so I have this idea that this food is gross, but it's that organ meats, like most women are not eating organ meats and sometimes they're afraid of them. Because if you are pregnant or if you are following the like American Academy of Obstructics recommendations for like preconception and conception, they say that vitamin A, which is very abundant in liver, is dangerous for you during pregnancy. And it is the biggest myth in the world.
(21:00):
So again, going back to those indigenous communities, we know that these indigenous communities were getting upwards of 50,000 IU per day of vitamin A, real vitamin A from things like butter liver, cod liver oil, egg yolks, things like that. Now what's happened is that we have fortified things like flowers and cereals and fake foods with vitamin A. That synthetic form of vitamin A is not safe. That is true.
(21:25):
So the American Academy Recommendations though are 20,000 IUs per week, which is like criminal. And of course, like every kid needs braces now because vitamin A is like the most important thing for facial development, and we're not getting enough of it when babies are in need of giving enough of it to them. So there's this myth that vitamin A is dangerous. And there's also this myth that liver is. Is toxic because it's like, where all the toxins are, you know, filtered out. And so it's toxic and you shouldn't eat liver.
(21:51):
And that's so far from the truth, because liver is where. The liver is where all of the important nutrients that help your body metabolize and detoxify live. It's not like it stores toxins for you. So it's actually one of the most important foods, foods we can eat. And so I think again, sometimes it's like people come with this idea of like, liver is toxic or liver is, like, bad for me if I'm trying to get pregnant or if I'm pregnant. And then on the other side, there's just the people who are like, I've never eaten liver. And this is where I encourage you to think, to go back a couple generations, nose to tail eating was the only way to eat. Like, everyone ate organ meats. You know, if we could go back a hundred years, everyone would have eaten organ meats. And the last thing I'll say about that, which is just super interesting, is because I always love when something mimics what we should be doing in our lives when it also happens in the animal kingdom. Kingdom, because, like, animals are just purely operating off of instinct.
(22:40):
So in lion prides, the way that it works is the female lions hunt, but then the male lions come and have first pick of food. And all the male lions, they will prioritize the organs and then they leave the muscle meat for everyone else.
Bree) (22:55):
Oh, okay. That's wild.
Stephanie Adler) (22:57):
Yeah, that's so, like, it's so important. And it's the most nutrient dense and they know it.
Bree) (23:03):
Okay, actually, funny story. My husband just tried to make liver meat the other day, and I was like, I'm not eating that. I like, went upstairs and I heard him try the first bite. He's never made liver before. I think maybe there's, like, work to do there because I heard him try the first bite and he went. And he went, I'm not eating that. So I think. I don't know, maybe it. Maybe it just tastes bad or maybe it's because he's not used to it and it looked really gross. So it probably weirded him out. Out as much as it weirded me out.
(23:30):
But, yeah, he did not finish it. So if you have any tips for preparing liver, love to hear them.
Stephanie Adler) (23:36):
I have so many tips for preparing liver. So, yeah, I mean, definitely, I will say if liver is a new thing for your diet, like, cooking up a big thing of beef liver and trying to eat it like fork and knife is not going to be the, like, most approachable way. So, like, totally get why that didn't go well for him. I will say the way that I usually encourage people to take the stepping stones into liver.
(23:59):
I have two products, product options for you that are, like, really clutch. The first one is called Pluck. It's a seasoning, and I can send you a link to it. I have a discount code for 15% off. And it's a seasoning. Like, you won't really taste anything other than umami, but it's like, you know, with garlic and they have all these fun flavors, but it has ground organ meats in it. And so it's just going to give you. I think it's like one teaspoon is the equivalent of like one ounce of organ meat. So it's not going to get you to like my recommended, like 3 ounces twice a week, but it'll get you somewhere, you know, and anything is better than nothing. So.
(24:30):
So it's really easy. You can just mix it into meatballs or put it on top of pasta, whatever. Like, it's really approachable and easy. The second option is there are more companies making what they're calling ancestral blends. I love that they have the word ancestral in there because I'm so passionate about ancestral eating. And so Force of Nature is one of these brands. Again, no affiliation, other than the fact that I think they're doing awesome things and making this food more accessible.
(24:54):
And so they will make a blend where it's like, like 93% ground beef, 4% liver, and 3% heart. And you really don't taste the liver in it. You know, if you make taco meat or chili or anything where there's like some sort of flavoring, you're not going to taste it at all. So it's just another way to kind of add it in. We eat, like, when we cook ground beef, we only eat ancestral blend for the most part. Like, it's just such an easy way for us to get more organs into our diet.
(25:20):
And so I also have. I like if you or you can find. I start finding most of their ancestral blends at Whole Foods now. So that's like a really easy way to try it. But if you want to order it in bulk. I have also a code for 15 off your first order. Just trying to make liver accessible to people. And then the last thing I would say is, like, chicken liver mousse is so yummy. Chicken liver is much less intense in flavor than beef liver. And it's still really, really good for you. Like, it doesn't have to be, like, so hardcore with the beef liver. I had duck liver on a piece of, like, flax toast this morning, and it's delicious. Like chicken or duck liver. It's, like, much more mild in flavor.
(25:55):
And so if you make, like, a chicken liver mousse with, like, caramelized onions, and, you know, you caramelize the livers and you blend it up with a ton of butter, and you put it on a piece of sourdough, it's, like, divine. You know, it's like, really, it feels like you're eating at a fancy restaurant. And so I would say in those orders is like, the way to kind of build your liver tolerance. And then if maybe you'll get to the place where eating liver and Unless onions and a gravy.
Bree) (26:17):
Okay. Those were such good examples and, like, good pieces of advice. So I'm glad that I asked because I think that that's going to be really helpful for probably the majority of people listening, because I don't know. I don't know how many people I have that are hardcore liver girls yet, but maybe we'll start and then we'll all be there in a couple of years.
Stephanie Adler) (26:35):
So I will tell you, like, I have two clients who are so just not into it, you know, like, they're. They're really so far away. And I don't. I mean, I do have a handout. I. Can anyone send me a message on Instagram. If you want the handout, I'll send it to you on, like, how to make your own beef liver, like, supplement, basically, where you just, like, swallow it in, like, raw little chunks. But I. There are some, like, supplement options, you know, like, dried liver that they turn into supplements. It will cost you a lot more to do that than it will to eat it. And. Because you have to eat anyways.
(27:08):
But it is a really good option. And both of these women started taking the beef liver capsules after I was like, okay, we've exhausted at all other options. Take the supplement. And both of them are like, oh, my God, my brain fog has gone away. Oh, my God, I have so much more energy. Oh, my God, I'm coming back to life. And so it's just an invitation to like play with it because you will be shocked at how much vitality it gives you.
Bree) (27:29):
Okay, I actually wrote that down so I feel like you're reading my mind because I have beef liver supplements right now and I was curious if they still help or if it's kind of like a fluke and people say it helps, but it doesn't actually do anything. So that helped answer that. Okay, so then let's say somebody's listening and they feel inspired to start eating more of an ancestral diet. Then what would you say are kind of like the first steps for them?
Stephanie Adler) (27:52):
It's a great question. I think the first step is looking at your pantry, cupboard, you know, refrigerator, etc, and seeing how many packaged foods there are and choosing a couple of them to start making yourself. The more you make your own food, even if it's like your own tomato sauce, your own hummus, whatever the things are that you're finding in plastic containers and your cupboard or your fridge, the closer you're going to get to eating a more ancestral way. Right. There's, I always tell you, my clients like look at the label and if there's an ingredient in there that you wouldn't know how to use in your own kitchen, then you probably shouldn't be eating it. Right.
(28:33):
And so that's a really good start of like, oh, okay, well I'm really curious, like what is that in my almond milk? Like can I make almond milk myself? Let's play around with that. Let's see. So I think that's the first step is just start getting curious about what's in your cupboard, what can you make, what's the ingredients list, things like that. The second thing is actually maybe going to be a bit of a surprise I think would be to figure out where you can get your food that is not the grocery store.
(29:01):
So like looking into whether it's a csa, a community supported agriculture or local farms nearby that you can buy meat from or maybe even ranches or you know, other like companies like Force of Nature, which is a collection of ranches that you can order meat from online. The more, more food that we get direct from farmers, the closer it is to having the more nutrient density. There's been a lot of unfortunate corruption when it comes to even organic labels in the grocery store.
(29:29):
You know, there are certain like loopholes basically that these companies are allowed to follow to be considered organic. And so we have to recognize that the food we're getting in the grocery store is like not nearly as nutrient dense for us because if it's not local. It's traveling far. It has to go through processes like chlorination, for example. So, like, if you buy an organic chicken at Whole Foods, it's dumped in a chlorine bath before it gets to you.
(29:54):
That's not good for us. But if you're buying from, like, a local rancher, you know, who's just, you know, selling direct to you, you can have a conversation with him about that and maybe learn that that's not what your food has. So there's some really great resources to, like, start looking into this. And I think that. That I've seen it so many times that the more you get, like, in connection with where your food's coming from, the more it starts to actually nourish and feed you. And it's like the gift that keeps giving.
(30:20):
So that would be the second thing. And then the third thing would be like playing around with some of these different ancestral foods, like playing around with liver, playing around with oysters, playing around with, you know, more animal fats, like cooking with lard, cooking with butter, like throwing away any seed oils that you have, something that's industrial, and just really starting to think about, like, more nourishing animal foods and some of those traditional foods as well.
Bree) (30:45):
Okay, so when people are looking for these local farms to maybe partner up with and start getting their meat from, are there certain questions we should be asking, like, are the animals grass fed? Or certain red flags that we might want to stay away from?
Stephanie Adler) (30:59):
It's a great question. So the first thing that I would actually tell people to do because they've done the work for you, is look up your local Weston A. Price chapter. I mentioned that Weston A. Price foundation earlier. So every local chapter, of which there are 200 in the United States. So it's not guaranteed that you're going to have one in your city or your town, but there's a good chance that you will.
Every chapter leader is required to do one thing, and that one thing is to host a food list. So a list of local farms where you can get food that. They've already asked those questions for you. They've already done that head work. So if you're looking for that, the first place to go is your Weston A. Price local chapter leader. Send them an email. Hey, can I get your food list? And then. Then work from there?
(31:39):
Other than that, yes. So let's say that's not an option available to you. I would say the first thing you can do is ask to go visit the farm. And it's a really fun way to, like, if you've got kids, like, you know, hey, guys, we're gonna go visit the farm. Like, let's get in the car. If you're doing it by yourself, put on a podcast, like, whatever it is, excuse me, and walk around the farm. Like, are there, like, bags of pesticides laying around? You know, do the. An. Like, where are the animals. Animals housed? Does the grass look healthy? Like, see with your own eyes. Like, oh, does this look like a place that I would want to get food from? You know, like, and I. If you're not sure what to look for, trust your, like, gut feeling. You know, like, there.
(32:16):
There are farms that are doing things really well, and then there are farms where things are not being done as well as they could be. I think even by, like, recognition, most people who are going to say yes to letting you visit their farm, it's probably going to be a positive experience. Nutrients. And then, yeah, ask them, what kind of fertilizer do you use? Do you use pesticides? This is what's important to me. Like, I'm really looking for nutrient dense soil. Can you tell me about your practices?
(32:39):
Even again, if you're not 100% sure what to look for, like, or what the answer should be, you can usually get a vibe check from the way they're talking about it, right? Like, are they really proud to tell you about what they're doing and how they're being stewards of the land? Or are they kind of like, well, you know, we wish we didn't have to, but we have to sometimes use this, et cetera. So that's one thing. And then, yeah, just, I mean, I guess I'm trying to think, like, with raw milk specifically, there are, like, more questions that I usually recommend people asking around. Like, do you guys do any sort of testing? How frequently?
(33:12):
Usually an answer of like, once a month or once, you know, every two weeks or something. Testing the milk and, like, making sure that it's healthy and well and that there's no bacteria. Ask about their cleanliness practices. Is here in Colorado, there's like a raw milk farm that does like a. A tour once a year for, like, all the kids and everything. And it's super fun. Again, I think going and visiting the farm is the number one thing you can do.
Bree) (33:35):
Okay, that's awesome advice. Thank you for sharing. And then earlier you mentioned possibly starting to make your own food. Do you have. Because my, my girls in my audience are mainly business owners, so we're already like, where is the time for everything? And how do we build in in me time and time to be healthy and time to scale our businesses. So do you have any hacks that you found that really help you find the time to make making your own food a priority?
Stephanie Adler) (34:04):
Yeah. So I'm for sure, like in a season, I love to cook. Background is I used to be a private chef, but I also love really yummy food. I also have a business, I also have a two year old. And I'm definitely in a season of my life where like, I'm not compromising on flavor and I'm not compromising on health, but I'm definitely shorter on time and putting less effort into cooking than I used to. And my biggest hack is that I'm making more food in my slow cooker than ever.
(34:32):
So I'm doing a lot of like throwing something in the slow cooker by 8:45 in the morning, 9am and then it's ready when it's time for dinner. And so I think learning a few really easy, easy slow cooker meals is so helpful. Like something I've been doing a lot recently is like carnitas. Like I'll throw like a pork shank or some sort of like, you know, pork shoulder. You could also do this with beef and barbacoa. That's what I'm doing tonight.
(34:56):
And just like throwing that in the slow cooker with some spices, some meat stock, maybe I'll throw a few veggies in there and just letting it, you know, cook down. And then we'll throw it over some greens or over some roasted veggies. Something really easy when it's time for dinner. And then recognizing that like most of these things that I'm talking about actually take so little time. So like kefir, for example, is a, it's like yogurt, but not quite is like the easiest thing in the world to make. Like, I literally have a kefir grain that I sourced from someone on Facebook Marketplace. You can get them really easily.
(35:28):
I leave milk on my counter. So imagine if this mason jar was filled with milk. I put the kefir green in it and I let it sit on the counter for 24 hours. I do nothing to it. I let it sit, sit on the counter and then I strain it and I do it all over again. And I just got like so much amazing kefir that is so good for me. That like, is way better than any probiotic anyone is going to try and sell you on Instagram. Right?
(35:49):
And so like these things actually I think we Build them up in our head to take a long time. Like making your own yogurt. People think, oh my God, that must be so hard. When really it's pouring milk into a yogurt maker, into an instant pot and coming back 24 hours later, later, and that's all you have to do.
Bree) (36:04):
Oh.
Stephanie Adler) (36:06):
So again, it's like there's a little bit of startup cost in terms of just the learning and being like, oh, okay, like, I can do this. But then once you're doing it, these things just become part of your routine. And I mean, you mentioned the self care piece. It's that idea of like, radical self care, right? Like, is self care like going in, getting a pedicure? Sometimes for sure. Like, I love a pedicure. But also real self care is like, like, I'm going to make my own ferments and like, give back to my body in a way that's going to give back to me so many times over.
(36:37):
And like, what if I make this a meditation, right in the five minutes that it takes me to massage my cabbage, like, can I meditate in that moment and, like, let it keep giving to me?
Bree) (36:48):
Yeah. That is also an example of. I feel like people could romanticize life so well when they're doing cute things with their food and like, nourishing their bodies and. Or like going and visiting the farm that they're going to start sourcing their meats from. I feel like that's an easy way to be. Like, oh my gosh, like, look how cute life can be.
Stephanie Adler) (37:06):
So, yeah, I feel like, energy, you know, it's like, yeah, like, totally. I'm being such a sovereign person. Like, and I mean, I think that's the thing with a lot of business owners. Like, we're not here to settle for your average life. Right? Like, we want something deeper, we want something more. And like, what could be deeper than like, like truly caring for this vessel that lets us go through our life and hopefully again, going back to that soul question, like, if these are the things that facilitate me feeling so good in my body, then, then what becomes possible in my business, in my relationships, in my love life, whatever it is.
Bree) (37:41):
Oh, okay. I love that mic drop moment for you there because that was amazing and that was so cute. Okay, so then if you could leave listeners with any one piece of advice, advice or inspiration, what would that be?
Stephanie Adler) (37:53):
I think what I would want to leave you with is that you are the expert of your body. I think so often we're outsourcing this. Like, what is going on with me, how do I heal myself to authority figures when really, like, no matter how much knowledge, education someone has, like, you will always be the expert of your own body. And so, like, really lean into that. And like, if you took that as a responsibility. I saw, I heard this thing recently that we've created a society and it really stuck with me. We've created a society that is so afraid of everything that they're willing to take responsibility for nothing.
(38:27):
Right. And I think about that one when the way that we apply it to our health, like, I'm so afraid of, like, what is going on or what's balancing with hormone. Like, I can't take responsibility for it because then, like, what is that? Like, what do I do? And if you change that script and take responsibility for your health and decide to become the sovereign and become the expert of your own body, literally anything in your life is possible. Like, you will become limitless. And so maybe it starts by making your own yogurt. Maybe it starts by, like, looking at the ingredients on your hummus and being like, huh, Maybe I should rethink this.
(38:59):
If there's going to be a different access point for every person. But, like, start with something and watch the dominoes fall.
Bree) (39:05):
Okay, amazing. And then if somebody wants to work with you or just follow along and see what you're doing, where can they find you?
Stephanie Adler) (39:12):
Yeah. So definitely come say hi on Instagram. It's like my primary social media. Stephanie Adler, Wellness S T E F A N I E And like, if, if anything I said today either triggered you or like, you have questions about it, like, I read all of my own messages. Please just come say hi. Like, connecting with other women, especially other entrepreneurs and business owners, is like, so much fun for me. So come say what's up?
(39:34):
And then, yeah, like, you can find out more about working with me on my website or on Instagram. Yeah, lots of fun options.
Bree) (39:41):
Awesome. And I'll make sure to link that in the show notes along with the resource that you mentioned earlier and the, the discount codes. So thank you so much for being on the call. I cannot believe that this hasn't came into my orbit before because it is wildly interesting and definitely, like, a push that I need towards, like, tackling some of that stuff that doesn't seem as hard as I made it out to be in my head. So thank you.
(40:08):
Thanks for tuning in to Rebel CEO. If today's episode lit a fire under you, I would love if you would hit subscribe, leave a rating, and drop a review. That little action helps more purpose driven women like you find this show and make sure that you're not keeping all of this magic to yourself. Share this episode with a friend who's ready to ditch the rules and build a life that actually feels good. If you're looking for a little one on one connection, slide into my DMs on Instagram @rebel CEO podcast and I would love to hear what you're thinking and what you're building so that I can cheer you on every step of the way.
(40:40):
Way. And one more thing, if you're ready for even more support, join my free Facebook community. It is packed with like minded women who are rebelling, setting wild goals, dreaming big and making moves. The link's waiting for you in the show notes and I will see you inside. Until next time, keep breaking the rules, chasing your purpose and creating the life that you were meant for. I'll see you in the next episode.
Welcome to Rebel CEO, the podcast where we ditch the rules and build businesses that don't just make money, but set your soul on fire. I'm Brianna K, your business coach, freedom advocate, and personal permission slip to dream bigger. I scaled my own business to six figures while breaking every mold that people told me to fit into, and now I'm here to help you do the same. I'll help you build a business and a life that's so deeply rooted in your purpose that you never feel like you missed out on the life that you were supposed to live.
(00:27):
This is your time to root down, rise up, Rebel, and manifest all of your wild goals. So grab your coffee, get cozy, and let's dive in. What if the secret to feeling more energized, balanced and in sync with your body isn't hidden in the latest wellness trend, but it's actually in the wisdom of your ancestors. So Rebels, we live in a world where we are constantly bombarded with restrictive diets and one size fits all advice.
(00:56):
Today's episode is going to be an invitation to slow down and tune into something that's deeper, which is ancestral eating. We're talking about food as medicine and nourishment that honors your lineage. Plus how rewilding your plate might just be the thing that your hormones, energy and nervous system have been craving. So if you've struggled with gut issues, burnout hormones, or fertility frustrations, this is the convo that you didn't know you needed. Because I didn't know that I needed it either before Stephanie ended up in my inbox.
(01:25):
In reality, healing doesn't always come from a bottle. Sometimes it just starts with remembering where you came from and demodernizing the way that we do things. So today I'm joined by Stephanie Adler. She is a certified nutrition consultant, functional diagnostic nutritionist, and women's hormone and fertility expert, and she's been featured in the New York Post. She hosts the Wisdom of the Womb podcast and she is known for helping women heal chronic symptoms by working with their bodies and not against them.
(01:56):
Stephanie is all about practical root cause healing that challenges mainstream narratives, and today she's here to break down how ancestral nutrition can help you reclaim your vitality, regulate your hormones, and reconnect with your body's wisdom. So let's get into it. I'm really excited for our call. I feel like I've been doing a lot of calls lately with functional practitioners, which is kind of weird. Kind of. Not because it's also a podcast about wellness and whatnot, but I feel like it's so valuable.
Stephanie Adler) (02:22):
Yeah, it's. I feel like such a. Like there's something happening in the collective right now that more people are, like, waking up to it. And so I think, yeah, it's exciting.
Bree) (02:31):
Yeah, I 100 agree with that, because I've been feeling that way also. And as somebody who didn't used to be interested in doing anything healthy at all, I'm even going down that path. Okay. So, Stephanie, welcome. I'm so excited to hear from you. And this is actually a topic that I haven't heard anything on before, so I feel like that might be surprising to you and it might not, because when you're in a certain, like, space, it seems like it's all around you. But I've never heard of ancestral eating.
(03:00):
So before we get into any of that, do you want to just share who you are as a soul?
Stephanie Adler) (03:05):
Yeah, I'd love to. Thanks, Bri. As a soul, I mean, that is, like, such an interesting question, because I feel like my soul gets pulled in so many directions as we do that. But I think as a soul, I feel really called to not only live my life in this way, but also create opportunities for other people to live their life in this way, where every moment is for the purpose of creating more joy, connection, love, and light.
(03:34):
Right. And so whatever that means for me in any individual moment. But as a soul, I'm a mama, I'm a wife, I'm a lover of nature and lover of laughter.
Bree) (03:48):
Okay. So that reminded me of that trend that's going around right now that's like, I almost forgot that this is what it's all about. And it's not somebody sitting at their laptop working. It's somebody enjoying life. So I loved that. That was a great answer. I've had a couple of people lately, when I've asked who they are as a human, they've said, well, this is who I am as a soul. And I'm like, that's valid. So maybe I should start phrasing it that way. And then will you just share what ancestral eating actually is first?
Stephanie Adler) (04:16):
Yeah. And so, I mean, I think a lot of people hear ancestral eating, and their brain immediately jumps to, like, Paleolithic ancestors, you know, like, the Paleo movement, which have gotten a lot of attention. And I just want to be really clear. That's not really what I'm talking about here. When I think about ancestral eating, I'm really encouraging you to look at your ancestry. Right. So what does it look like for you to three or four, maybe five or six Generations back, what was it, common, natural, biologically normal for your body to be eating based on where you were centered in the world, based on your genetics and your unique individual makeup and what we'll find when. And we'll jump into this a little bit more. But like there are certain principles of ancestral eating that we can find in indigenous communities all over the globe.
(05:04):
Even if they were eating totally different things because they were in different environments, but there were the principles underneath it that remain the same. And so it's really leaning into those principles to solve modern day problems with ancient solutions.
Bree) (05:18):
Okay, that is definitely not the route that I thought that you were going to go because I think I thought more of the Paleolithic, I think that you called it. Okay, so that's awesome. So then what brought you to start looking into ancestral eating or like how did you end up in this realm?
Stephanie Adler) (05:34):
Yeah, so my background actually really started with my own health journey. But when I was a kid, I had a lot of digestive issues as a young child and my parents, you know, took me to the gastroenterologist and I did all the tests and I did all the things and they were basically like, you have ibs, you're going to have this for the rest of your life. Here are some medications that made me feel worse than my initial symptoms, you know, and I just refused to accept that that was an acceptable answer at 13 years old. And so I changed my diet and it totally changed my life.
(06:02):
And so I really became aware of the fact that food can be medicine or food can be a catalyst for dis ease in the body, depending on, excuse me, on how we use it. And then over the next 10 plus years, learned more, deepened, went back to school for a degree in holistic nutrition and really started realizing how far we have come as a society from what is biologically normal for us. I mean, this is a statistic that I think is always really blows people's mind.
(06:30):
Like the grocery store has only been around for about 110 years. Like, like we can't even fathom what it would be like to not be able to go to the grocery store and get everything we need at any time of year. But like we have just evolved so quickly and our body hasn't been able to catch up. And so for most of my clients, when they come to me and they're not, well, we have to, we think that we want to use all of this modern science to find the solution. And to some extent, yes, like I love functional lab tests and modern science is Amazing. But we also find is that modern science backs up that our ancestors knew what they were doing when it comes to nutrition, and we actually need to look backwards instead of forward words to heal.
Bree) (07:09):
Yeah, that makes sense. It's like when you go to the doctor and they want to give you more prescriptions and more medicine and whatnot, instead of just taking care of the root cause that you're actually putting something into your body that you're not meant to eat or that your body doesn't agree with. Absolutely.
Stephanie Adler) (07:24):
Yeah. Like, our bodies are so divinely designed and our bodies are really wise, and they always want to protect us and they always want to heal. They're always working to try and find balance and healing. And if we can just get out of the body's way and, like, remove as many of those blocks to wellness as we possible, the body's going to find its way back.
Bree) (07:41):
Okay, so I want to go back. You said that you started diving into this world when you were 13, which just blows my mind because I have a stepson who's about to turn 13 and he just wants Mac and cheese all the time. So I'm shocked to hear that. Do you come from a background where they prioritize eating healthy to begin with?
Stephanie Adler) (07:59):
No. And I think that is, like, so important. Like, do not have this in the background. Do not have this. Gen X. My dad owned pizza restaurants growing up. And so, like, I mean, I love pizza and, like, it was not serving me my entire childhood. And my. I grew up in the American south and, like, we're Jewish and Southern, so, like, lots of, like, not very ancestrally dense, nutrient dense foods. And so. No. My mom has type 2 diabetes. Like, this is definitely something that I came to from a place of necessity in terms of, like, I need to feel better and I'm the only one who's going to be able to make this happen.
Bree) (08:34):
Yeah. So then how did you start figuring out what it was that you could eat? Just walk me through that. Because I'm so intrigued by, like, picturing you at such. Such a young age doing this.
Stephanie Adler) (08:44):
So I. I mean, I think to start, I. It is important to note that I always had an interest in cooking, and that really did help. Like, I used to stay home from school a lot because I had a lot of stomach aches. And this was back in the day before, like, TiVo and before you could record things. And so when I would stay home from school, I would watch the Food Network all day. And, like, this was the days of, like, Rachel Ray and Giana delorentis. And, like, I would, like, take notes in my little notebook. So I already had the interest in cooking, which I think really did go a long way to help because I felt like I was empowered with tools to take charge of my journey.
(09:15):
And then as far as figuring out the foods, I remember this so clearly. My great aunt came to me and she was like, you know, my friend of a friend went off of this thing called gluten. You know, this is like so long ago. It wasn't even, like, in common, you know, dialogue. Went off of this thing called gluten. And she had a lot of symptoms like you. And they went away. And I remember thinking, okay, I can do that.
(09:38):
And at the time, the doctors we had been seeing told me it wouldn't help because they had tested me for celiac disease, and they were like, that's not going to help you. And my parents were like, my dad owned pizza restaurants. He's like, I don't know what I'm going to cook for you. And my mom was like, I don't know. I bred everything. And so I was just like, okay, I'm going to try it. And I remember, like, making a lot of my own meals and going to the one aisle at Whole Foods that was like maybe 2ft by 2ft where they had the gluten free section at the time, which is ironic because, like, everything is gluten free now and there.
(10:05):
But, yeah, I mean, that was kind of it. And it's. It's honestly a little bit hard for me to remember also. Right. Like, I was so young and I didn't realize how significant it was going to be in my life. It was just like, I don't want to call my mom from bar and bat mitzvahs being like, come get me, my tummy hurts, or I'm in the bathroom and I'm embarrassed. So I was willing to try anything.
Bree) (10:22):
Yeah. Okay. So that also just kind of proves that our desires and the things that we're pulled to and called to watch for hours on TV even, and what not to some extent, maybe not all reality tv, but like you said, you were watching these cooking shows and it led you down a path of doing something that I assume if you're here talking on a podcast about it, it probably feels deeply aligned to you and, like, it has a strong purpose.
(10:45):
So that's just really cool that you followed that call and stuck to it and now you have a business built around it.
Stephanie Adler) (10:52):
Yeah. And I will say, like, it took me a While to, like, recognize that this was going to be my calling. Like, when I went to college, I remember my mom saying to me, I think you should be a nutritionist. And me being like, shut up, mom. You know nothing about me. You know, even though, of course, she was, like, 100.
Bree) (11:05):
Right.
Stephanie Adler) (11:06):
And then four years later, I was like, I'm gonna go back to school for nutrition. But it definitely, like, took some journeying to get here in terms of, like, recognizing. Oh, yeah. This is, like, not just a personal project.
Bree) (11:17):
Yeah. So then what did you go to college for initially?
Stephanie Adler) (11:21):
Conflict resolution and political science.
Bree) (11:23):
Oh, yeah. Totally different. Okay.
Stephanie Adler) (11:25):
Although I think the conflict resolution piece, like, I use, you know, every day in any capacity, so it wasn't always.
Bree) (11:33):
Yeah, I went to school for accounting, so I. I mean, I do my own accounting, but I don't know that I will forever, so that works. Okay. So then you mentioned earlier principles of ancestral eating. Do you want to just unpack some of the principles for us?
Stephanie Adler) (11:49):
Yeah, so there's several, but we can go into a few that I think are really, really important and also really lost for a lot of people. So the first one is that fermented foods are not optional. And I'm curious, do you eat any fermented foods?
Bree) (12:03):
So that. This is gonna sound really dumb, but that's like yogurt and sauerkraut.
Stephanie Adler) (12:08):
Yeah, you got it.
Bree) (12:10):
My husband just actually went on a sauerkraut kick because he was like, I heard it's really good for you, but you need to get this, like, good brand. So he brought a bunch of sauerkraut home. I. So I may or may not have a milk allergy. This is kind of like a weird story. I was having digest digestive issues, and they tested me at the doctors, and they did the allergy test, and it came back as a. A cow's milk allergy, but it was a really low positive. And I know that there are a lot of false positives.
(12:35):
I don't have yogurt anymore because of that. I know there are alternatives. I haven't tried the alternatives. And sauerkraut and other fermented foods. I feel like probably not enough at all.
Stephanie Adler) (12:47):
Yeah. And we can totally go talk about this offline or talk about it here if you want. But, like, food sensitivity is something that I just think is really important to, like, name for people or a symptom or food allergies or a symptom. And, like, just a reminder, they can almost all be reversed. Like, the goal is to eventually eat more foods. Because otherwise you'll just end up taking out more foods and more foods. Because it's just a symptom of the bigger issue of the digestion, though it can really help calm things down in the moment.
(13:12):
So I hope that more dairy is in the, in your future. But as far as fermented foods, so I mean it. Again, this kind of goes back to what I was talking about with the grocery store. Fermented foods are not optional because our bodies evolved with needing fermented foods because it was the only way that we could preserve food through the winter, right? So, like, historically, up until 115 years ago, you would grow a bunch of fruit and vegetables in the summer, and then you would preserve them, and then you would eat them throughout the winter.
(13:41):
And all of that lactobacilicus and all of those bacteria, that wild bacteria that it does the job of preserving food for us, our bodies learned to evolve with them, right? Like, those bacteria are playing a very important role in everything from our metabolism to our mental health to our immunity and on and on and on. You have in your gut about three pounds of bacteria. So if you imagine like a three pound weight from like Soul Cycle or something like that much bacteria that's living and breathing in your gut and is using you as a host, and we're supposed to be living symbiotically.
(14:11):
Most people don't eat fermented foods. And if they do, they're getting them from the grocery store. And unfortunately, most grocery store fermented foods are like a pale version of what they would be if you made them at home. You let's take yogurt, for example. I make my yogurt at home. I take raw milk, I put a little bit of a culture in it, I stick it in my instant pot for 24 hours. It ferments all of that lactose out of that. So even people who have issues with dairy tend to be totally fine with it.
(14:36):
And all of that bacteria had an opportunity to really bloom when you get it at the grocery store. Maybe they ferment it for four to six hours. It still has most of the lactose present. And the bacteria wouldn't be as alive. Most sauerkrauts would explode on the shelf. I have sauerkraut in my kitchen fermenting right now. It's like the easiest thing to make. And like, I forgot to burp it for a couple of days, which is like open the top and just let a little bit of air out. And it literally, like exploded on my counter this morning.
(15:02):
And if you think about it commercially, no grocery store would be like, yes, and it's all the things that are going to explode on the shelf, right? And so by the time they get to you, they've been edited in some way to not be as beneficial. So fermented foods, like our body's not need them. They are really not an optional part of life. But most people think that they are nowadays because we just go on and sometimes we'll take a probiotic if things become problematic.
(15:24):
So that's one example. Another example is the proper preparation of legumes, grains, nuts and seeds. So if we look at any culture, indigenous community, so there's this amazing foundation that I have no affiliation with, other than being, like, a personal member and just have loved them for years. It's called the Weston A. Price Foundation. And Weston A. Price was a dentist that, at the turn of the century, in the 1900s, wanted to figure out why people, once Western diets were introduced, the teeth became like a mess, and also facial structure, which was associated with everything from, like, ear infections to other diseases.
(16:00):
And so he went and traveled to 12 different indigenous communities all over the world. Like, you know, some in northern Sweden, some in, like, south and Central America, some in the Arctic, everywhere. And he found that there were certain things that were done in all of these places. Places they all ate very differently, but they did certain things. And one of them is there was proper preparation of any grains, nuts, legumes, or seeds, which meant that they soaked them or they sprouted them.
(16:23):
Now, these foods have something called phytic acid. Phytic acid makes it hard for you to absorb nutrients from these foods, but also from the nutrients with it. So let's say you're eating rice for dinner, like rice and chicken and broccoli. If you don't soak that and, you know, soak that rice and rinse it, then you're probably going to absorb much less of the entire nutrient profile of that entire plate than if you were to just soak your rice overnight. You would absorb almost all of those nutrients.
(16:50):
And so most of the time, like, in our effort for convenience in today's world, we've lost this traditional knowledge around how do we properly prepare these foods. That's why, like, sourdough is having its moment coming back, right? Because it actually makes it more digestible, because it ferments the parts of the gluten that are hard. And that used to be pretty much the only way you could make bread before we invented yeast and commercialized it and industrialized it. So Those are two examples. Other examples are they never ate lean meat, which is just a really interesting observation because like the dietary recommendations nowadays are like, everything has to be lean, stay away from animal fats.
(17:27):
But in different communities, some in the aboriginal Australian area, like if a kangaroo or something that they hunted was too lean, they would just leave it. Like they would just not even do anything with it. And they would leave it. When we see in the like Eskimos, what they would do is they would like make jerky basically out of seal, but they would never eat it unless they were dipping it in the seal fat. They knew that if they were eating lean meat it would strip their bodies of nutrients that were really important for fertility.
(17:57):
Vitamins A and vitamins K. And we see a massive fertility crisis in our, in our, you know, in our, not just our country, but like around the world now. And it's just an interesting observation as we've shifted towards like, everything needs to be lean and we need to stay away from fat when fat is super important. So those are a few. I could keep going, but I feel like I'm going down all of my fun rabbit holes. So I'll pause for a second there.
Bree) (18:17):
No, no, I absolutely loved that. You kind of blew my mind. Last piece where you said that lean meats are actually maybe not serving our bodies in the way that we think they are. Because I am the girl that goes to the grocery store and I'll get thing of ground beef and I'm like, ooh, 85%, 90% lean. Like, ooh, perfect. And now is that okay, so in that situation, should I be getting the meat that has more fat in it or is that just like, that's crap meat anyway, so it doesn't matter.
Stephanie Adler) (18:48):
No, I mean, I think that you can definitely find like grass fed meat that still is going to tell you like that 80, 20 breakdown or whatever it is. I, I usually recommend if you're getting meat from the grocery store and it shows that, go for the 80% if you can find it. 80 lean and 20 fat is great. And another option is to add more fat when you're cooking. So like for example, we sometimes eat leaner steaks because they're more affordable. So like we get all of our food, all of our meat from a local farm.
(19:14):
And it's, it's something that we're really willing to invest in because we really value having very high quality meat and it's super expensive. So like we could get a tiny little ribeye for like $26 or we can get, you know, like a bigger bistro steak that will feed all three of us for the same price. So I'll get that like more lean steak, but then I'll make a bearnaise sauce or something on the side with like five egg yolks and half a cup of butter. And then we'll eat that with it. And so it's again, like, it's okay if the meat itself is lean. You just need. You can bring in other fats, dots in a different way.
Bree) (19:44):
Okay. And then butter. Is there a certain type of butter that you recommend too?
Stephanie Adler) (19:48):
Yeah, I mean, you can get like pretty decent butters at the grocery store. There's a good brand called Truly that's pretty nice and that's pretty accessible. Even like Kerrygold is good butter. I would just be looking for like a grass fed butter that is like really yellow in color. That's also one of the things you want to look for. It shouldn't be like pale white. That's a sign that those cows are not getting the right food. And you are what you eat, eats, right?
Bree) (20:11):
Yeah. Okay, cool. So grass fed sounds like it's the way to go for a lot of these. What would you say that some common myths or misconceptions are that you see from the students or the clients that you have?
Stephanie Adler) (20:23):
Yeah, so this is something that I super commonly see and I think sometimes it's from like a societal myth and sometimes it's just like I've never eaten that or I've been not been exposed to it. And so I have this idea that this food is gross, but it's that organ meats, like most women are not eating organ meats and sometimes they're afraid of them. Because if you are pregnant or if you are following the like American Academy of Obstructics recommendations for like preconception and conception, they say that vitamin A, which is very abundant in liver, is dangerous for you during pregnancy. And it is the biggest myth in the world.
(21:00):
So again, going back to those indigenous communities, we know that these indigenous communities were getting upwards of 50,000 IU per day of vitamin A, real vitamin A from things like butter liver, cod liver oil, egg yolks, things like that. Now what's happened is that we have fortified things like flowers and cereals and fake foods with vitamin A. That synthetic form of vitamin A is not safe. That is true.
(21:25):
So the American Academy Recommendations though are 20,000 IUs per week, which is like criminal. And of course, like every kid needs braces now because vitamin A is like the most important thing for facial development, and we're not getting enough of it when babies are in need of giving enough of it to them. So there's this myth that vitamin A is dangerous. And there's also this myth that liver is. Is toxic because it's like, where all the toxins are, you know, filtered out. And so it's toxic and you shouldn't eat liver.
(21:51):
And that's so far from the truth, because liver is where. The liver is where all of the important nutrients that help your body metabolize and detoxify live. It's not like it stores toxins for you. So it's actually one of the most important foods, foods we can eat. And so I think again, sometimes it's like people come with this idea of like, liver is toxic or liver is, like, bad for me if I'm trying to get pregnant or if I'm pregnant. And then on the other side, there's just the people who are like, I've never eaten liver. And this is where I encourage you to think, to go back a couple generations, nose to tail eating was the only way to eat. Like, everyone ate organ meats. You know, if we could go back a hundred years, everyone would have eaten organ meats. And the last thing I'll say about that, which is just super interesting, is because I always love when something mimics what we should be doing in our lives when it also happens in the animal kingdom. Kingdom, because, like, animals are just purely operating off of instinct.
(22:40):
So in lion prides, the way that it works is the female lions hunt, but then the male lions come and have first pick of food. And all the male lions, they will prioritize the organs and then they leave the muscle meat for everyone else.
Bree) (22:55):
Oh, okay. That's wild.
Stephanie Adler) (22:57):
Yeah, that's so, like, it's so important. And it's the most nutrient dense and they know it.
Bree) (23:03):
Okay, actually, funny story. My husband just tried to make liver meat the other day, and I was like, I'm not eating that. I like, went upstairs and I heard him try the first bite. He's never made liver before. I think maybe there's, like, work to do there because I heard him try the first bite and he went. And he went, I'm not eating that. So I think. I don't know, maybe it. Maybe it just tastes bad or maybe it's because he's not used to it and it looked really gross. So it probably weirded him out. Out as much as it weirded me out.
(23:30):
But, yeah, he did not finish it. So if you have any tips for preparing liver, love to hear them.
Stephanie Adler) (23:36):
I have so many tips for preparing liver. So, yeah, I mean, definitely, I will say if liver is a new thing for your diet, like, cooking up a big thing of beef liver and trying to eat it like fork and knife is not going to be the, like, most approachable way. So, like, totally get why that didn't go well for him. I will say the way that I usually encourage people to take the stepping stones into liver.
(23:59):
I have two products, product options for you that are, like, really clutch. The first one is called Pluck. It's a seasoning, and I can send you a link to it. I have a discount code for 15% off. And it's a seasoning. Like, you won't really taste anything other than umami, but it's like, you know, with garlic and they have all these fun flavors, but it has ground organ meats in it. And so it's just going to give you. I think it's like one teaspoon is the equivalent of like one ounce of organ meat. So it's not going to get you to like my recommended, like 3 ounces twice a week, but it'll get you somewhere, you know, and anything is better than nothing. So.
(24:30):
So it's really easy. You can just mix it into meatballs or put it on top of pasta, whatever. Like, it's really approachable and easy. The second option is there are more companies making what they're calling ancestral blends. I love that they have the word ancestral in there because I'm so passionate about ancestral eating. And so Force of Nature is one of these brands. Again, no affiliation, other than the fact that I think they're doing awesome things and making this food more accessible.
(24:54):
And so they will make a blend where it's like, like 93% ground beef, 4% liver, and 3% heart. And you really don't taste the liver in it. You know, if you make taco meat or chili or anything where there's like some sort of flavoring, you're not going to taste it at all. So it's just another way to kind of add it in. We eat, like, when we cook ground beef, we only eat ancestral blend for the most part. Like, it's just such an easy way for us to get more organs into our diet.
(25:20):
And so I also have. I like if you or you can find. I start finding most of their ancestral blends at Whole Foods now. So that's like a really easy way to try it. But if you want to order it in bulk. I have also a code for 15 off your first order. Just trying to make liver accessible to people. And then the last thing I would say is, like, chicken liver mousse is so yummy. Chicken liver is much less intense in flavor than beef liver. And it's still really, really good for you. Like, it doesn't have to be, like, so hardcore with the beef liver. I had duck liver on a piece of, like, flax toast this morning, and it's delicious. Like chicken or duck liver. It's, like, much more mild in flavor.
(25:55):
And so if you make, like, a chicken liver mousse with, like, caramelized onions, and, you know, you caramelize the livers and you blend it up with a ton of butter, and you put it on a piece of sourdough, it's, like, divine. You know, it's like, really, it feels like you're eating at a fancy restaurant. And so I would say in those orders is like, the way to kind of build your liver tolerance. And then if maybe you'll get to the place where eating liver and Unless onions and a gravy.
Bree) (26:17):
Okay. Those were such good examples and, like, good pieces of advice. So I'm glad that I asked because I think that that's going to be really helpful for probably the majority of people listening, because I don't know. I don't know how many people I have that are hardcore liver girls yet, but maybe we'll start and then we'll all be there in a couple of years.
Stephanie Adler) (26:35):
So I will tell you, like, I have two clients who are so just not into it, you know, like, they're. They're really so far away. And I don't. I mean, I do have a handout. I. Can anyone send me a message on Instagram. If you want the handout, I'll send it to you on, like, how to make your own beef liver, like, supplement, basically, where you just, like, swallow it in, like, raw little chunks. But I. There are some, like, supplement options, you know, like, dried liver that they turn into supplements. It will cost you a lot more to do that than it will to eat it. And. Because you have to eat anyways.
(27:08):
But it is a really good option. And both of these women started taking the beef liver capsules after I was like, okay, we've exhausted at all other options. Take the supplement. And both of them are like, oh, my God, my brain fog has gone away. Oh, my God, I have so much more energy. Oh, my God, I'm coming back to life. And so it's just an invitation to like play with it because you will be shocked at how much vitality it gives you.
Bree) (27:29):
Okay, I actually wrote that down so I feel like you're reading my mind because I have beef liver supplements right now and I was curious if they still help or if it's kind of like a fluke and people say it helps, but it doesn't actually do anything. So that helped answer that. Okay, so then let's say somebody's listening and they feel inspired to start eating more of an ancestral diet. Then what would you say are kind of like the first steps for them?
Stephanie Adler) (27:52):
It's a great question. I think the first step is looking at your pantry, cupboard, you know, refrigerator, etc, and seeing how many packaged foods there are and choosing a couple of them to start making yourself. The more you make your own food, even if it's like your own tomato sauce, your own hummus, whatever the things are that you're finding in plastic containers and your cupboard or your fridge, the closer you're going to get to eating a more ancestral way. Right. There's, I always tell you, my clients like look at the label and if there's an ingredient in there that you wouldn't know how to use in your own kitchen, then you probably shouldn't be eating it. Right.
(28:33):
And so that's a really good start of like, oh, okay, well I'm really curious, like what is that in my almond milk? Like can I make almond milk myself? Let's play around with that. Let's see. So I think that's the first step is just start getting curious about what's in your cupboard, what can you make, what's the ingredients list, things like that. The second thing is actually maybe going to be a bit of a surprise I think would be to figure out where you can get your food that is not the grocery store.
(29:01):
So like looking into whether it's a csa, a community supported agriculture or local farms nearby that you can buy meat from or maybe even ranches or you know, other like companies like Force of Nature, which is a collection of ranches that you can order meat from online. The more, more food that we get direct from farmers, the closer it is to having the more nutrient density. There's been a lot of unfortunate corruption when it comes to even organic labels in the grocery store.
(29:29):
You know, there are certain like loopholes basically that these companies are allowed to follow to be considered organic. And so we have to recognize that the food we're getting in the grocery store is like not nearly as nutrient dense for us because if it's not local. It's traveling far. It has to go through processes like chlorination, for example. So, like, if you buy an organic chicken at Whole Foods, it's dumped in a chlorine bath before it gets to you.
(29:54):
That's not good for us. But if you're buying from, like, a local rancher, you know, who's just, you know, selling direct to you, you can have a conversation with him about that and maybe learn that that's not what your food has. So there's some really great resources to, like, start looking into this. And I think that. That I've seen it so many times that the more you get, like, in connection with where your food's coming from, the more it starts to actually nourish and feed you. And it's like the gift that keeps giving.
(30:20):
So that would be the second thing. And then the third thing would be like playing around with some of these different ancestral foods, like playing around with liver, playing around with oysters, playing around with, you know, more animal fats, like cooking with lard, cooking with butter, like throwing away any seed oils that you have, something that's industrial, and just really starting to think about, like, more nourishing animal foods and some of those traditional foods as well.
Bree) (30:45):
Okay, so when people are looking for these local farms to maybe partner up with and start getting their meat from, are there certain questions we should be asking, like, are the animals grass fed? Or certain red flags that we might want to stay away from?
Stephanie Adler) (30:59):
It's a great question. So the first thing that I would actually tell people to do because they've done the work for you, is look up your local Weston A. Price chapter. I mentioned that Weston A. Price foundation earlier. So every local chapter, of which there are 200 in the United States. So it's not guaranteed that you're going to have one in your city or your town, but there's a good chance that you will.
Every chapter leader is required to do one thing, and that one thing is to host a food list. So a list of local farms where you can get food that. They've already asked those questions for you. They've already done that head work. So if you're looking for that, the first place to go is your Weston A. Price local chapter leader. Send them an email. Hey, can I get your food list? And then. Then work from there?
(31:39):
Other than that, yes. So let's say that's not an option available to you. I would say the first thing you can do is ask to go visit the farm. And it's a really fun way to, like, if you've got kids, like, you know, hey, guys, we're gonna go visit the farm. Like, let's get in the car. If you're doing it by yourself, put on a podcast, like, whatever it is, excuse me, and walk around the farm. Like, are there, like, bags of pesticides laying around? You know, do the. An. Like, where are the animals. Animals housed? Does the grass look healthy? Like, see with your own eyes. Like, oh, does this look like a place that I would want to get food from? You know, like, and I. If you're not sure what to look for, trust your, like, gut feeling. You know, like, there.
(32:16):
There are farms that are doing things really well, and then there are farms where things are not being done as well as they could be. I think even by, like, recognition, most people who are going to say yes to letting you visit their farm, it's probably going to be a positive experience. Nutrients. And then, yeah, ask them, what kind of fertilizer do you use? Do you use pesticides? This is what's important to me. Like, I'm really looking for nutrient dense soil. Can you tell me about your practices?
(32:39):
Even again, if you're not 100% sure what to look for, like, or what the answer should be, you can usually get a vibe check from the way they're talking about it, right? Like, are they really proud to tell you about what they're doing and how they're being stewards of the land? Or are they kind of like, well, you know, we wish we didn't have to, but we have to sometimes use this, et cetera. So that's one thing. And then, yeah, just, I mean, I guess I'm trying to think, like, with raw milk specifically, there are, like, more questions that I usually recommend people asking around. Like, do you guys do any sort of testing? How frequently?
(33:12):
Usually an answer of like, once a month or once, you know, every two weeks or something. Testing the milk and, like, making sure that it's healthy and well and that there's no bacteria. Ask about their cleanliness practices. Is here in Colorado, there's like a raw milk farm that does like a. A tour once a year for, like, all the kids and everything. And it's super fun. Again, I think going and visiting the farm is the number one thing you can do.
Bree) (33:35):
Okay, that's awesome advice. Thank you for sharing. And then earlier you mentioned possibly starting to make your own food. Do you have. Because my, my girls in my audience are mainly business owners, so we're already like, where is the time for everything? And how do we build in in me time and time to be healthy and time to scale our businesses. So do you have any hacks that you found that really help you find the time to make making your own food a priority?
Stephanie Adler) (34:04):
Yeah. So I'm for sure, like in a season, I love to cook. Background is I used to be a private chef, but I also love really yummy food. I also have a business, I also have a two year old. And I'm definitely in a season of my life where like, I'm not compromising on flavor and I'm not compromising on health, but I'm definitely shorter on time and putting less effort into cooking than I used to. And my biggest hack is that I'm making more food in my slow cooker than ever.
(34:32):
So I'm doing a lot of like throwing something in the slow cooker by 8:45 in the morning, 9am and then it's ready when it's time for dinner. And so I think learning a few really easy, easy slow cooker meals is so helpful. Like something I've been doing a lot recently is like carnitas. Like I'll throw like a pork shank or some sort of like, you know, pork shoulder. You could also do this with beef and barbacoa. That's what I'm doing tonight.
(34:56):
And just like throwing that in the slow cooker with some spices, some meat stock, maybe I'll throw a few veggies in there and just letting it, you know, cook down. And then we'll throw it over some greens or over some roasted veggies. Something really easy when it's time for dinner. And then recognizing that like most of these things that I'm talking about actually take so little time. So like kefir, for example, is a, it's like yogurt, but not quite is like the easiest thing in the world to make. Like, I literally have a kefir grain that I sourced from someone on Facebook Marketplace. You can get them really easily.
(35:28):
I leave milk on my counter. So imagine if this mason jar was filled with milk. I put the kefir green in it and I let it sit on the counter for 24 hours. I do nothing to it. I let it sit, sit on the counter and then I strain it and I do it all over again. And I just got like so much amazing kefir that is so good for me. That like, is way better than any probiotic anyone is going to try and sell you on Instagram. Right?
(35:49):
And so like these things actually I think we Build them up in our head to take a long time. Like making your own yogurt. People think, oh my God, that must be so hard. When really it's pouring milk into a yogurt maker, into an instant pot and coming back 24 hours later, later, and that's all you have to do.
Bree) (36:04):
Oh.
Stephanie Adler) (36:06):
So again, it's like there's a little bit of startup cost in terms of just the learning and being like, oh, okay, like, I can do this. But then once you're doing it, these things just become part of your routine. And I mean, you mentioned the self care piece. It's that idea of like, radical self care, right? Like, is self care like going in, getting a pedicure? Sometimes for sure. Like, I love a pedicure. But also real self care is like, like, I'm going to make my own ferments and like, give back to my body in a way that's going to give back to me so many times over.
(36:37):
And like, what if I make this a meditation, right in the five minutes that it takes me to massage my cabbage, like, can I meditate in that moment and, like, let it keep giving to me?
Bree) (36:48):
Yeah. That is also an example of. I feel like people could romanticize life so well when they're doing cute things with their food and like, nourishing their bodies and. Or like going and visiting the farm that they're going to start sourcing their meats from. I feel like that's an easy way to be. Like, oh my gosh, like, look how cute life can be.
Stephanie Adler) (37:06):
So, yeah, I feel like, energy, you know, it's like, yeah, like, totally. I'm being such a sovereign person. Like, and I mean, I think that's the thing with a lot of business owners. Like, we're not here to settle for your average life. Right? Like, we want something deeper, we want something more. And like, what could be deeper than like, like truly caring for this vessel that lets us go through our life and hopefully again, going back to that soul question, like, if these are the things that facilitate me feeling so good in my body, then, then what becomes possible in my business, in my relationships, in my love life, whatever it is.
Bree) (37:41):
Oh, okay. I love that mic drop moment for you there because that was amazing and that was so cute. Okay, so then if you could leave listeners with any one piece of advice, advice or inspiration, what would that be?
Stephanie Adler) (37:53):
I think what I would want to leave you with is that you are the expert of your body. I think so often we're outsourcing this. Like, what is going on with me, how do I heal myself to authority figures when really, like, no matter how much knowledge, education someone has, like, you will always be the expert of your own body. And so, like, really lean into that. And like, if you took that as a responsibility. I saw, I heard this thing recently that we've created a society and it really stuck with me. We've created a society that is so afraid of everything that they're willing to take responsibility for nothing.
(38:27):
Right. And I think about that one when the way that we apply it to our health, like, I'm so afraid of, like, what is going on or what's balancing with hormone. Like, I can't take responsibility for it because then, like, what is that? Like, what do I do? And if you change that script and take responsibility for your health and decide to become the sovereign and become the expert of your own body, literally anything in your life is possible. Like, you will become limitless. And so maybe it starts by making your own yogurt. Maybe it starts by, like, looking at the ingredients on your hummus and being like, huh, Maybe I should rethink this.
(38:59):
If there's going to be a different access point for every person. But, like, start with something and watch the dominoes fall.
Bree) (39:05):
Okay, amazing. And then if somebody wants to work with you or just follow along and see what you're doing, where can they find you?
Stephanie Adler) (39:12):
Yeah. So definitely come say hi on Instagram. It's like my primary social media. Stephanie Adler, Wellness S T E F A N I E And like, if, if anything I said today either triggered you or like, you have questions about it, like, I read all of my own messages. Please just come say hi. Like, connecting with other women, especially other entrepreneurs and business owners, is like, so much fun for me. So come say what's up?
(39:34):
And then, yeah, like, you can find out more about working with me on my website or on Instagram. Yeah, lots of fun options.
Bree) (39:41):
Awesome. And I'll make sure to link that in the show notes along with the resource that you mentioned earlier and the, the discount codes. So thank you so much for being on the call. I cannot believe that this hasn't came into my orbit before because it is wildly interesting and definitely, like, a push that I need towards, like, tackling some of that stuff that doesn't seem as hard as I made it out to be in my head. So thank you.
(40:08):
Thanks for tuning in to Rebel CEO. If today's episode lit a fire under you, I would love if you would hit subscribe, leave a rating, and drop a review. That little action helps more purpose driven women like you find this show and make sure that you're not keeping all of this magic to yourself. Share this episode with a friend who's ready to ditch the rules and build a life that actually feels good. If you're looking for a little one on one connection, slide into my DMs on Instagram @rebel CEO podcast and I would love to hear what you're thinking and what you're building so that I can cheer you on every step of the way.
(40:40):
Way. And one more thing, if you're ready for even more support, join my free Facebook community. It is packed with like minded women who are rebelling, setting wild goals, dreaming big and making moves. The link's waiting for you in the show notes and I will see you inside. Until next time, keep breaking the rules, chasing your purpose and creating the life that you were meant for. I'll see you in the next episode.
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