• Tasty Avocado Recipes

    A collection of vegan avocado recipes. Think beyond guacamole. Avocadoes are a healthy substitute for dairy in a whole foods, plant-based, oil-free diet.

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  • How to Avoid the Diet Craze and Get Real Results

    How to avoid diet crazes and achieve real results. Making healthy lifestyle changes is challenging. From Keto to Paleo to vegan, here are some practical tips and advice from professionals. An action plan to get you started on your weightloss journey.

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  • Ditch the Oil: Why Cutting Oil Can Help you Lose 25 Pounds in a Year

    Ready for some Math? 2 tbsp. of Olive Oil = 240 calories If you eat this just once a day,  that’s 87,600 calories in a year 1 pound body weight = 3,500 calories That means you need to burn 3,500 calories in order to lose 1 pound of body weight Or, if you just cut

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  • Step Three: 4 Fruits a Day, An Easy Change towards a Healthy, Plant-Based Life

    My third, 5-minute “Get Healthy” Simple Step:  4 Fruits a Day Pop question: Would you rather eat: 1 “Healthy” Energy Bar 200 calories 13g fat 15g carbs 6g fiber 6g protein Gone in 6 bites or: 4 Pieces of Fruit 230 calories 1g fat 58g carbs 11g fiber 3g protein 4 snacks you can spread

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  • Step Two: Add Some Beans, An Easy Change towards a Healthy, Plant-Based Life

    My second , 5-minute “Get Healthy” Simple Step:  Add Some Beans Pop question: How many beans do you need to eat to live longer? 1/4 cup? 1 cup? 1 pound? Answer: For every 20g of beans you eat (that’s only about a tablespoon), you might live 6% longer. That’s because beans are a healthy source

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  • Is 90% Good Enough? What we can learn from the Reducetarian Approach and Blue Zones about Vegan Diets

    Is 90% Good Enough? Sometimes the idea of a 100% vegan diet can seem so overwhelming that it detracts us from the big picture.  The all-or-nothing approach might appeal to some, especially those of us who thrive off of extremes and set boundaries.  However, the totally plant-based lifestyle is foreign to our traditional Standard American

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  • My Responsibilities as a Chef Part Three: Pushing the Limits

    As a student in culinary school, I first learned how to develop delicious flavor.  I learned to let nothing go to waste, to honor history and location. I then learned about the environmental impact of our food choices and how to balance nutrition and budget. Now it’s time to take what I’ve learned as a

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  • My Responsibilities as a Chef Part Two: Respecting Nutrition, Environment, Budget

    In my first post about My Responsibilities as a Chef Part One, I talked about the history of the culinary arts.  My training in culinary school gave me the foundation to respect the history of this art.  I learned to make everything delicious.  I learned to waste nothing and to respect season and location.  This

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  • Can We Fight Cancer with Food? Tips from Lori Bumbaco, Plant-Based Registered Dietitian-Nutritionist

    Can we fight cancer with food? Some of you are saying “Duh”. And some of you aren’t so sure. The debate over the relationship between diet and cancer-prevention has been going on for decades.  On one hand, you have doctors and scientists pointing to countless studies showing the correlation between poor nutrition and cancer cell

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