New Year’s resolutions often promise a “brand new you,” but real, lasting change rarely happens overnight. In this episode, Audrey and Eden explore a more compassionate, evidence-based approach to goal setting, especially when it comes to eating more plant-based foods.

From cozy hodgepodge dinners and mac-and-cheese-with-peas to the psychology of habit formation, they break down why progress beats perfection, how to set realistic goals that actually stick, and why your environment matters more than willpower. Whether you’re considering Veganuary, plant-based before six, or simply adding more fiber and plant protein to your meals, this conversation offers practical strategies you can use any time of year.

In This Episode, We Cover

• Why New Year’s resolutions often fail—and what works better instead

• The difference between willpower and habit formation

• Why January 1st is not the only (or best) time to start making changes

• The value of choosing a yearly theme versus a rigid resolution

• How to set SMART goals for plant-based eating and lifestyle changes

• Why starting small and familiar leads to more sustainable success

• The role of food environment in shaping daily choices

• How to navigate plant-based goals when family or friends eat differently

• Progress over perfection, including the power of the 80/20 mindset

• Building community and support to make change easier and more enjoyable

Practical Takeaways

• Start where you are. Take an honest inventory of current habits before setting goals.

• Be specific and measurable. “More plant-based” is vague; “bean-based dinners twice a week” is actionable.

• Focus on habits, not short challenges. Research shows it takes about 66 days for new behaviors to become habits.

• Design your environment for success. Stock your kitchen with foods that support your goals and limit those that don’t.

• Track progress in a way that motivates you. Paper, apps, photos, or weekly check-ins all work.

• Give yourself grace. One off day never erases weeks of progress.

Example Plant-Based Goal Ideas

• Eat plant-based dinners 3 nights per week

• Try 2 new plant-protein recipes this month

• Swap beans for meat in one familiar meal each week

• Reach 25 grams of fiber on 3 days per week

• Prep plant-based breakfasts ahead of time for busy mornings

Resources Mentioned

• SMART goals framework (Specific, Measurable, Attainable, Relevant, Time-limited)

• Download SMART goals resources

• Veganuary and plant-based-before-six style approaches

• Social media and online communities for plant-based recipes and support

Final Thought

Lasting change is not about being perfect—it’s about building habits that fit your life. Whether you start January 1st, March 11th, or any random Tuesday, small, intentional steps can lead to meaningful progress over time.

When it comes to protein, grams aren’t the whole story. Let’s explore the concept of the protein package and why the foods that deliver protein matter just as much as the protein itself.

From hot pot dinners and homemade fried rice to gut health, fiber, inflammation, and environmental impact, this episode explores how plant-based protein sources offer far more than amino acids alone. It breaks down common myths about “complete proteins,” explains why fiber is foundational to health, and discusses the role of the gut microbiome in everything from metabolism to heart health.

Whether you are fully plant-based, plant-forward, or simply curious about improving your health, this conversation offers practical guidance for choosing protein sources that support your body long term.

In This Episode, We Cover

• What we mean by the “protein package”

• Why protein is never eaten in isolation

• How fiber, fats, vitamins, and phytochemicals shape health outcomes

• Plant-based vs. animal-based protein and cardiovascular health

• Gut microbiome benefits of fiber-rich foods

• Common myths about amino acids and “complete proteins”

• Why you do not need all amino acids in one meal

• Environmental considerations of protein choices

• How to transition to eating more fiber without GI distress

• Protein density, satiety, and why volume matters

• B12 and omega-3 considerations for plant-based eaters

Key Takeaways

• Protein quality matters more than protein quantity alone

• Plant protein packages deliver fiber, phytochemicals, and minimal saturated fat

• Fiber supports gut health, inflammation control, and long-term metabolic health

• Animal protein may be more protein-dense per bite but comes with trade-offs

• Most people can meet protein needs with plants by eating enough variety and volume

• Transitioning to higher fiber intake should be done gradually

• Knowing your B12 and omega-3 sources is essential on a plant-based diet

Listener Reminder

You do not have to be perfect to benefit. Prioritizing plant proteins most of the time can meaningfully improve health, support the gut microbiome, and reduce chronic disease risk.

In this episode, we're joined by Audrey Lawson-Sanchez (Executive Director of Balanced.org) to talk about the health and environmental risks of processed meats, why they're still so common on school and hospital menus, and how to start making simple, satisfying swaps. From evidence-based insights to easy plant-based alternatives, we cover everything from Beyond sausages and tempeh bacon to jackfruit, carrot hot dogs.

Resources

• Balanced.org

• Rainbow Plant Life

• IARC Processed Meat Classification (2015)

• Gonzalez et al., Food Research International (Review on meat and cancer)

• Zang et al., British Journal of Nutrition (2023) – Processed meat and chronic disease

• NCI et al., International Journal of Environmental Research and Public Health – Processed meat and depression

• Lightlife Tempeh Bacon

• Jack & Annie’s – Jackfruit-based meat alternatives

• Simple Truth Eggplant Bacon

• Sweet Earth Benevolent Bacon

In this episode, Eden is joined by Audrey Lawson-Sanchez, Executive Director of Balanced, to explore the often-overlooked impacts of poultry consumption—from health and nutrition to antibiotic resistance, food safety, and environmental concerns. They discuss nutrition and health implications, factory farming risks, pandemic potential, and how menus can move beyond chicken to healthier, more sustainable options. It's all about progress, not perfection—and this conversation is packed with practical tips, favorite swaps, and big-picture insights.

 

Resources 

• "What’s Wrong With Factory Farming?" – Public Health Ethics (2015)
• We Are the Weather by Jonathan Safran Foer
• You Are What You Eat – Netflix docuseries
• The Smell of Money – Documentary on factory farming

Products Mentioned

• Meati Foods
• Daring Foods
• Banza Pasta
• Rebellyous Foods

We're talking all things eggs — why prices are up, what bird flu has to do with it, and how to swap them out with delicious, plant-based alternatives for cooking and baking. 🍳🌱

 

Season 1 Episode about eggs

 

Sources:

• NIH: Choline in Plant Foods

• USDA: Bird Flu Updates

• FDA: Bird Flu in Dairy

 

Products & Companies Referenced:

• FOLKE (Vancouver)

• Watercourse Foods (Denver)

• JUST Egg

• Bob’s Red Mill

• Wonder Eggs

• Vegan Cupcakes Take Over the World

In this episode, we'll explore the science and practicalities of plant-based eating for older adults—covering everything from nutrition, muscle preservation, cognitive health, and longevity strategies inspired by the Blue Zones.

Topics Covered:

• How to make plant-based meal prep easy and enjoyable
• Is it safe to go plant-based at any age?
• Nutrients to watch: Protein, Calcium, B12
• How diet and movement work together to prevent sarcopenia and cognitive decline
• Lessons from The Blue Zones—what the world’s longest-living people eat and do daily
• Practical resources: meal delivery services and building community support

References & Studies Mentioned:

• The Blue Zones Documentary – Netflix
• How Not to Age by Dr. Michael Greger – Book Link
• MicroRNA & Plant-Based Diets Study – Liu et al. (2020) Precision Clinical Medicine – Read Here
• Nutritional Prevention of Cognitive Decline Study – Dominguez et al. Nutrients Journal – Read Here
• Lessons from the Blue Zones & Lifestyle Medicine – Cruzi et al. American College of Lifestyle Medicine – Read Here

Practical Resources:

• Meal Delivery Services: Purple Carrot, Whole Harvest, Vistro
• Insurance & Medically Tailored Meals: Check if your health plan covers plant-based meal services
• Find a local plant-based community: Meetup | PlantPure Communities

Is it safe to stay plant-based during pregnancy? This episode explores the latest research and share practical tips to help you confidently navigate a plant-based pregnancy. Learn about key nutrients, managing morning sickness, and the surprising benefits of plant-based diets for moms and babies.

 

References:

Adherence to plant-based diet during pregnancy and risk of gestational diabetes: a prospective birth cohort study

Prepregnancy Plant-Based Diets and Risk of Hypertensive Disorders of Pregnancy

In this bonus episode, we dive into the world of plant-based dinners, sharing our favorite go-to meals, comfort food classics, and practical tips to simplify your cooking routine. Whether you’re a seasoned pro or just starting your plant-based journey, there’s something for everyone!

In this episode, we're learning from Dr. Noemi Adame, also known as the "Veggies Over Pills" doctor. Dr. Adame shares her inspiring journey to plant-based living and how she integrates this lifestyle into her pediatric practice. From tips on fueling active families to addressing common myths about protein, dairy, and fruit, this conversation is packed with actionable insights for parents and health enthusiasts alike.

Plus, hear about her innovative programs like Camp Veggie, designed to teach kids about the connection between food and wellness. 

Resources Mentioned:

• Visit Dr. Adame’s practice: www.culverpediatrics.com
• Follow @CulverPeds on Instagram and Facebook for more updates.

In this episode, we’re diving into one of the most practical meals of the day—lunch! Join us as we share our favorite go-to plant-based lunch ideas, from fresh avocado toast and hearty baked potato soup to quick wraps and satisfying smoothie bowls. Whether you’re packing a lunch for work, looking for school-friendly options, or grabbing something on the go, this episode is packed with tips to make plant-based eating easy, nutritious, and absolutely delicious.

 

Loaded Baked Potato Soup Recipe

 

Ingredients: 2 tsp olive oil 1 medium yellow onion 3 garlic cloves 5 large russet potatoes 4 cups vegetable broth 4 tsp vegan butter 1 cup nondairy mil ½ cup vegan sour cream ¼ cup chives ½ cup vegan cheese 4 slices plant based bacon Broccoli (1-2 heads)

Saute onions and garlic in oil for a few minutes. Boil potatoes in water until soft. Add onions, garlic, potatoes, and vegetable broth to slow cooker. Cook on medium for about 6 hours. Cook bacon. Roast broccoli at 400 for 20 minutes. Combines remaining ingredients with potatoes in crock pot and enjoy!

 

Quick guide to meals mentioned:

• Trader Joe’s Frozen Fried Rice with Tofu: A quick meal made by adding tofu to Trader Joe's frozen fried rice—perfect for an easy, satisfying lunch from the freezer.

• Avocado Toast with Hummus and Toppings: A versatile avocado toast featuring homemade hummus, half an avocado, tomato, pepitas, and chia seeds, all layered on toast. Tracy also shares her version with sourdough, vegan mayo, vegan cheese, avocado, and an "everything but the bagel" seed mix.

• Loaded Baked Potato Soup: A warm, comforting baked potato soup made with plant-based cheese, cream, smoky tempeh "bacon bits," and broccoli. Perfect for a thermos-friendly lunch in colder months.

• White Bean and Spinach Stew with Vegan Sausage: A hearty white bean stew with spinach and vegan sausage, ideal for a crockpot meal that can be portioned for multiple lunches.

• PBJ Variations: A classic peanut butter and jelly sandwich with a twist, like using fresh blueberries instead of jelly or adding chopped fruit with peanut butter for a quick, nutritious option.

• Falafel and Hummus Wraps: An easy, customizable wrap using falafel, hummus, leftover sautéed veggies, or chickpeas. Can also include rice and any preferred sauce for extra flavor.

• Spinach and Vegan Cheese Quesadilla: A quick quesadilla filled with beans, spinach, and vegan cheese, topped with salsa or avocado for added nutrients.

• Taco/Nacho Bowls with Canned Chili: A simple lunch bowl with crumbled tortilla chips, canned vegan chili (like Amy’s), vegan cheese, sour cream, and optional toppings like salsa or "bitchin’ sauce."

• Smoothie Bowls with Toppings: A smoothie bowl made with plant-based milk, fruits, kale, granola, and nut butter, providing a refreshing yet filling option for a plant-based lunch.

• DIY Big Salad from Salad Bar: A “big salad” with greens, grilled tofu, beans, seeds, and other veggies, often found at salad bar restaurants like Mad Greens or Sweetgreen for a well-rounded plant-based meal.

• Peanut Butter & Banana/Apple Fruit Bowl: A quick fruit bowl with seasonal fruits like apples and bananas, topped with peanut butter or other nuts/nut butters.

• Quick Mediterranean Bowl (Hummus & Dolmas): A Mediterranean-inspired option featuring hummus, falafel, dolmas, or grape leaves—easy to find at Mediterranean restaurants.

We’re back with part 2 of our episode on menopause with Dr. Michelle Tollefson! In this episode, we dive into everything from plant-based lunch ideas to the essential role fiber plays in gut health. Dr. Tollefson offers invaluable insights into how how fiber-rich diets support overall health, reduce inflammation, and fuel the gut microbiome. We also cover the impact of glycotoxins, the importance of fermented foods, and how a healthy diet promotes sexual health and well-being during menopause.

Join us as we dive into a vital conversation on women’s health with Dr. Michelle Tollefson, a leader in lifestyle medicine and women’s wellness. In this episode, we discuss everything from navigating menopause and perimenopause to the powerful role of plant-based diets in supporting cardiovascular, brain, and bone health. Dr. Tollefson shares her personal journey, evidence-based strategies for thriving beyond menopause, and practical tips on how to make simple dietary changes that can have a profound impact on your health. Whether you’re experiencing menopause, supporting someone who is, or just interested in women’s health, this episode is packed with insights you won’t want to miss!

Listen now to discover how to harness the power of nutrition and lifestyle for optimal health and longevity.

 

Learn more about Dr. Michelle Tollefson 

Find her book: PAVING a Woman's Path Through Menopause and Beyond

 

In this Thanksgiving-themed episode, Tracy and Eden welcome Nicole Brecht, founder of The Good Life Refuge in northern Colorado — a haven for more than 70 rescued farm animals and a community built on empathy, healing, and second chances.

Nicole shares how her lifelong love for animals evolved into creating a full-scale sanctuary and a movement of compassion that transforms both animals and people.

Over plant-based holiday favorites — from seitan roasts to coconut-curry casseroles — the trio explores what it really means to live your values, how personal connection inspires dietary change, and why education may be the most powerful form of rescue.

 

Key Highlights

• Nicole’s vegan awakening: how caring for one sick chicken led her to go vegan overnight.

• Inside The Good Life Refuge: home to 11 species — including cows, pigs, goats, alpacas, horses, and birds — supported by nearly 60 volunteers.

• Meet Conrad & Sarah, the turkeys: their quirks, intelligence, and a bittersweet reminder of how Thanksgiving can be reimagined with compassion.

• The power of gentle advocacy: Nicole’s inclusive philosophy welcomes everyone, no matter where they are on their plant-based journey.

• Education > Rescue: why one person shifting their diet can save ~400 animals per year.

• How to help: from donations to volunteering, board service, or simply spreading the word to keep the sanctuary sustainable.

How to Support The Good Life Refuge

• Website: https://goodliferefuge.org

• Instagram: https://goodliferefuge.org

• Learn more about Nicole Brecht: https://www.linkedin.com/in/nicole-brecht-a163535/

Recipe Mentions

• Eden’s family-favorite homemade seitan roll with leek-mushroom gravy

• Tracy’s classic plant-based stuffing

• Nicole’s potato–lentil–coconut curry casserole

More to Explore

• How Not to Die by Dr. Michael Greger — evidence-based nutrition guidance

• The Joyful Vegan by Colleen Patrick-Goudreau — navigating the emotional and social aspects of living compassionately

In this bonus episode, Tracy and Eden share their favorite plant-based breakfast ideas for those looking to start their day with a nutrient-packed, delicious meal. From savory oats and tofu scrambles to sweet overnight oats and DIY cream cheese, they discuss practical tips for making breakfast fast, flavorful, and family-friendly.

 

Follow us on Instagram @doctorplantpodcast

 

Featured Products

Birch Bender Pancake & Waffle Mix

 

Featured Recipes

Cream cheese - double recipe

3 cups raw cashews, soaked overnight or boiled for 30 minutes

½ cup plant-based yogurt, unsweetened

2 tbsps. Apple cider vinegar

2 tbsps. Lemon juice

2 tsps. onion powder

1 tsp. salt

 

Blend all well. 

Then add ¼ - ½ cup fresh chives, pulse until blended

 

 

Sourdough French Toast 

6 tsp ground flax

6 tbsp whole wheat flour

3 cups plant-based milk

1 loaf sourdough

6 tbsp nutritional yeast

 

Toppings:

Blueberries

Strawberries

Bananas

Maple syrup or powdered sugar

Peanut butter (optional)

 

Directions

Combine dry ingredients. Incorporate milk and blend well.  Dip sourdough slices in batter then cook on nonstick skillet until golden brown, flipping once. Top with toppings of choice and enjoy.

 

Overnight Crockpot Apple Cinnamon Oatmeal

Fruit Mix:

2 tbsps. brown sugar

1.5 tsps. Cinnamon

¼ tsp nutmeg

3 medium apples, cored and sliced

1 cup dried cranberries

¼ cup plant-based butter

 

Oats:

2 cups whole groats

2 cups water

2 cups apple juice

¼ tsp salt

 

Directions:

Mix brown sugar, cinnamon and nutmeg in a medium mixing bowl. Add apples and cranberries and toss well to coat.  Spray a 3-4 qt slow cooker with cooking spray.  Transfer the fruit mixture to the crock.  Dot with butter.

Prepare oats: Add oats, water, apple juice and salt to the mixing bowl and stir very well.  Then pour over the fruit mixture in the slow cooker. DO NOT STIR.

Slow cook: Cover and cook on LOW for 6-8 hours.  Stir before serving, then top with additional craisins, fruit, or nut butter and enjoy!

 

Physician to Physician Plant-Based Nutrition is produced in partnership with Balanced, a registered 501(c)3 nonprofit organization. Please consider supporting this podcast by donating to Balanced or connect with the team by visiting balanced.org

In this episode, guest Deborah Gertner, RDN, a registered dietitian nutritionist with over 14 years of experience in plant-based nutrition,  shares her journey to becoming a dietitian and offers insights into optimizing nutrition for endurance athletes. She also discusses her personal experiences with health challenges and how they shaped her approach to wellness and performance.

 

Connect with Deborah on Instagram and Facebook at @plantforwardendurancenutrition and on her website (https://www.plantforwardendurancenutrition.com/)

 

Studies & Resources:

• Physician's Committee for Responsible Medicine (PCRM) - Dr. Neal Barnard's Work Dr. Neal Barnard is known for his research on plant-based diets and their impact on various health conditions, including diabetes, heart disease, and weight management.

• Dean Ornish's Studies on Reversing Chronic Diseases Dr. Dean Ornish's work focuses on lifestyle changes, including a plant-based diet, and their ability to reverse chronic diseases such as heart disease.

• Caldwell Esselstyn's Research on Preventing and Reversing Heart Disease Dr. Caldwell Esselstyn's studies demonstrate how a whole-food, plant-based diet can prevent and even reverse heart disease. Esselstyn's Research on Heart Disease

• The China Study by Dr. T. Colin Campbell "The China Study" by Dr. T. Colin Campbell is one of the most comprehensive studies on nutrition and chronic disease, linking plant-based diets to better health outcomes.

 

Products mentioned in this episode: 

• Native Food (Restaurant) - A 100% vegan restaurant offering a variety of plant-based comfort foods, including their popular buffalo chicken sandwich. Located in Glendale, Colorado, and other locations. Native Foods

• Just Egg - A plant-based egg substitute made from mung beans, offering a taste and texture similar to scrambled eggs. Just Egg

• Violife Cheese - A brand of dairy-free, vegan cheese made from coconut oil and fortified with Vitamin B12. It's known for its creamy texture and is used as a cheese alternative in various dishes. Violife

• Instant Pot - Instant Pot

• Tailwind - A brand of endurance fuel that provides hydration, energy, and electrolytes in a single drink, designed for athletes during long workouts and races. Tailwind Nutrition

• Spring Energy Gels - Natural energy gels made from whole food ingredients, offering sustained energy during endurance activities. They are vegan, gluten-free, and easy to digest. Spring Energy

• Picky Bars - Real food energy bars created by athletes, for athletes, with a balanced mix of carbs, fat, and protein. They are plant-based, gluten-free, and designed for performance and recovery. Picky Bars

• Element (LMNT) and Mortal Hydration - Hydration products providing essential electrolytes, particularly sodium, without added sugars. These products are used to support hydration during workouts and races. LMNT and Mortal Hydration

• Huel - A complete meal replacement product offering balanced nutrition with a blend of protein, carbs, fats, fiber, and essential vitamins and minerals. Huel's products are vegan and include options for those on gluten-free diets. Huel

• Owen (Only What You Need) - A brand offering plant-based protein shakes and meal replacements made from pea protein, flaxseed, and other natural ingredients. They are vegan, gluten-free, and free from the top allergens. Owen

• Skratch - A brand that produces hydration and fueling products for athletes, focusing on using real food ingredients. Their products include drink mixes and energy chews, suitable for vegan diets. Skratch Labs

• Liquid IV - A hydration multiplier that enhances water absorption, offering rapid hydration with added electrolytes. It's a popular choice for athletes and those needing quick rehydration. Liquid IV

• Untapped Maple Syrup - A natural energy source made from pure Vermont maple syrup, offering a simple, real food option for endurance athletes. It's vegan, gluten-free, and rich in antioxidants. Untapped

 

Season 3: Ages and Stages is full of valuable, evidence-based nutrition science to help anyone and everyone, across all ages and stages of life, integrate more plant-based foods into their diets. 

 

Episode 1 is for anyone looking to add more plants to their diets! Whether it’s your first time feeding yourself away from home or you’re looking to make your current meal plan more plant-based, guest Rhyan Geiger has practical advice for navigating the transition while keeping your health top of mind.

 

Rhyan is an award-winning vegan dietitian. She is a nutrition writer and two-time author of Vegan Slow Cooking for Two and Plant-Based Low FODMAP. She is the VEO (like CEO, but V for vegan) of Phoenix Vegan Dietitian, where she helps people enjoy more plant-based foods through nutrition coaching, media, and writing.

You can learn more about Rhyan and connect with her on her website: https://phxvegandietitian.com/

In this Bonus Episode, we're talking with Audrey Lawson-Sanchez, founder and executive director of Balanced.org, about the ins-and-outs of nutrition policy and what it takes to advocate for change. 

 

Learn more about Balanced.org on their site and take 30 seconds to endorse the Focus on Fiber campaign to get encourage the USDA to make dietary fiber a nutrition priority in school meals!

It can be hard to answer patient questions about plant-based diets if you don't have direct experience with it yourself - so we're answering some of the most common patient FAQs in this bonus episode! From concerns about protein to questions about gas and bloating, we've got you covered. 

 

Other resources mentioned in this episode: 

Nutrition for Families

Balanced.org

PCRM

NutritionFacts.org

eCornell Training

American College of Lifestyle Medicine

Another quick bonus episode featuring easy tips for transitioning to more plant-based eating.

We know it can feel overwhelming to get started, and there's a misconception it has to be all or nothing. In reality, it can be much simpler, so we're breaking down the basics of making the transition and sharing some of our favorite products to help you and your patients get off to a great start!

 

Check out some of the products/brands we love:

Meati

ImpossibleFoods.com

Beyond Meat

Jack and Annie's

Miyoko's

Just Egg

Ben and Jerry's

Trader Joe's

 

More products can be found and purchased at plantbasedvendors.com

 

We're back with a bonus episode for Season 2. This week: more travel tips to make plant-based eating possible...no matter where you're venturing! 

 

Special shout out to Happy Cow and The Vegan Stay for making it easy to find great food and accommodations while traveling.

Featuring guest Dr. Michelle Loy, this week we're talking all things Integrative Medicine and the role of nutrition in overall health and wellbeing.

 

 

References:

Twohig-Bennett C, Jones A. The health benefits of the great outdoors: A systematic review and meta-analysis of greenspace exposure and health outcomes. Environ Res. 2018 Oct;166:628-637. doi: 10.1016/j.envres.2018.06.030. Epub 2018 Jul 5. PMID: 29982151; PMCID: PMC6562165.

 

Michelle Loy. Clinician Wellness—Self-Care for Staying Healthy: Narrative Medicine for Optimizing Well-Being and as an Antidote to Stress and Burnout.Integrative and Complementary Therapies.Aug 2022.163- 165.http://doi.org/10.1089/ict.2022.29027.mlo Pub-lished in Volume: 28 Issue 4: August 17, 2022 

 

Puma J. Culinary Medicine and Nature: Foods That Work Together. Am J Lifestyle Med. 2020;14(2):143-146. Published 2020 Jan 7. doi:10.1177/1559827619895149

 

Michelle H. Loy, John Usseglio, Danielle Lasalandra, and Melanie A. Gold.Probiotic Use in Children and Adolescents with Overweight or Obesity: A Scoping Review.Childhood Obesity.ahead of print http://doi.org/10.1089/chi.2022.0059 Online Ahead of Print:June 20, 2022

 

Alejandra Ríos-Hernández, José A. Alda, Andreu Farran-Codina, Estrella Ferreira-García, Maria Izquierdo-Pulido; The Mediterranean Diet and ADHD in Children and Adolescents. Pediatrics February 2017; 139 (2): e20162027. 10.1542/peds.2016-2027

 

Sílvia Fernández Barrés, Dora Romaguera, Damaskini Valvi, David Martínez, Victoria Arija, Jordi Sunyer, Martine Vrijheid, Mediterranean Dietary Pattern in Pregnant Women and Offspring Risk of Overweight and Abdominal Obesity in Early Childhood: The INMA Cohort Study, Advances in Nutrition, Volume 7, Issue 1, January 2016, Page 34A, https://doi.org/10.1093/advances/7.1.34A

 

Velázquez-López L, Santiago-Díaz G, Nava-Hernández J, Muñoz-Torres AV, Medina-Bravo P, Torres-Tamayo M. Mediterranean-style diet reduces metabolic syndrome components in obese children and adolescents with obesity. BMC Pediatr. 2014;14:175 

 

Chatzi L, Apostolaki G, Bibakis I, et al. Protective effect of fruits, vegetables and the Mediterranean diet on asthma and allergies among children in Crete. Thorax. 2007;62(8):677–683 123. Cepeda AM, Del Giacco SR, Villalba S, et al. A traditional diet is associated with a reduced risk of eczema and wheeze in Colombian children. Nutrients. 2015;7(7):5098–5110 

 

Castro-Rodriguez JA, RamirezHernandez M, Padilla O, PachecoGonzalez RM, Pérez-Fernández V, Garcia-Marcos L. Effect of foods and Mediterranean diet during pregnancy and first years of life on wheezing, rhinitis and dermatitis in preschoolers. Allergol Immunopathol (Madr). 2016;44(5):400–409 125. Pepino VC, Ribeiro JD, Ribeiro MA, 

 

Jacka, Felice & Kremer, Peter & Berk, Michael & de Silva-Sanigorski, Andrea & Moodie, Marjory & Leslie, Eva & Pasco, Julie & Swinburn, Boyd. (2011). A Prospective Study of Diet Quality and Mental Health in Adolescents. PloS one. 6. e24805. 10.1371/journal.pone.0024805. 

 

Loewen OK, Maximova K, Ekwaru JP, Faught EL, Asbridge M, Ohinmaa A, Veugelers PJ. Lifestyle Behavior and Mental Health in Early Adolescence. Pediatrics. 2019 May;143(5):e20183307. doi: 10.1542/peds.2018-3307. Epub 2019 Apr 19. PMID: 31004047.

 

Ventriglio A, Sancassiani F, Contu MP, et al. Mediterranean Diet and its Benefits on Health and Mental Health: A Literature Review. Clin Pract Epidemiol Ment Health. 2020;16(Suppl-1):156-164. Published 2020 Jul 30. doi:10.2174/1745017902016010156

 

Oddo, V. M., Welke, L., McLeod, A., Pezley, L., Xia, Y., Maki, P., Koenig, M. D., Kominiarek, M. A., Langenecker, S., & Tussing-Humphreys, L. (2022). Adherence to a Mediterranean Diet Is Associated with Lower Depressive Symptoms among U.S. Adults. Nutrients, 14(2), 278. https://doi.org/10.3390/nu14020278

 

Yin, W., Löf, M., Chen, R., Hultman, C. M., Fang, F., & Sandin, S. (2021). Mediterranean diet and depression: a population-based cohort study. The international journal of behavioral nutrition and physical activity, 18(1), 153. https://doi.org/10.1186/s12966-021-01227-3

Dr. Urvi Shah joins us this week to discuss the impact of plant-based diets on cancer and the practice of oncology.

 

Episode Sources:

Soy and isoflavones consumption and breast cancer survival and recurrence: a systematic review and meta-analysis

Pre-diagnosis and early post-diagnosis dietary soy isoflavone intake and survival outcomes: A prospective cohort study of early stage breast cancer survivors

Association between Soy Isoflavone Intake and Breast Cancer Risk for Pre- and Post-Menopausal Women: A Meta-Analysis of Epidemiological Studies

Soy Isoflavones and Breast Cancer Risk: A Meta-analysis

Nephrologist Dr. Shivam Joshi joins us this week to discuss plant-based nutrition and renal health.

 

Sources:

PLADO Diet (AKA "the new renal diet")   A Review on Plant-Based Diets in Kidney Disease   Plant-Based Milks and Risks for Stone Formation   More information about the Plant-Based Lifestyle Medicine Clinic in NYC. 

 

In this episode, Tracy and Eden dig into one of the most common questions they get from patients: “Am I getting enough protein?”

They bust myths, explain evidence-based recommendations, and share practical ways to hit your protein goals–without obsessing over every gram. From understanding how needs differ for athletes, older adults, and people recovering from illness, to exploring why plant proteins measure up just as well, this episode is full of science-backed takeaways and real-world tips.

Whether you’re a weekend runner, a strength-training enthusiast, or just trying to eat more plants, this episode helps you find your protein sweet spot.

Key Highlights

• Protein 101: The recommended daily range – 0.8–1.5 g/kg of body weight for most adults, up to 2 g/kg for specific needs like healing or strength training.

• Myth Busting: Yes, you can get all 20 essential amino acids from plants–no animal protein required.

• Who Needs More: Athletes, older adults, and people healing from injury or surgery often benefit from higher protein intake.

• Everyday Wins: A cup of black beans (15 g), half a block of tofu (20 g), oats, and even greens like spinach or broccoli all contribute to your total.

• Tools & Tips: Adding plant-based protein powders to smoothies or overnight oats can help close the gap if needed.

• Protein needs vary by activity: Endurance athletes often need more carbs, while strength trainers and older adults benefit from higher protein.

Resources

• American College of Lifestyle Medicine

• P2P’s Plant-Based Recipe Generator (available on the podcast website)

More to Explore

• SWAP-MEAT Study – Comparing Plant-Based Meat Alternatives to Their Animal Counterparts

• The Impact of Plant-Based Dietary Patterns on Cancer-Related Outcomes: A Rapid Review and Meta-Analysis – NIH

Stay Connected

✨ Follow us on Instagram 💌 Subscribe to our Substack 🌿 Visit our Website

Neurologist Dr. Ali Saad joins us again to discuss the connection between plant-based nutrition, Parkinson's, and multiple sclerosis.

 

Studies:

Variation in Population Attributable Fraction of Dementia Associated With Potentially Modifiable Risk Factors by Race and Ethnicity in the US

 

Association of Ultraprocessed Food Consumption With Risk of Dementia

 

World Stroke Organization (WSO):Global Stroke Fact Sheet 2022

 

Global and regional eff ects of potentially modifi able risk factors associated with acute stroke in 32 countries (INTERSTROKE): a case-control study

 

PALF Action Plan

Neurologist Dr. Ali Saad joins us to discuss the connection between plant-based nutrition and brain health.

 

Studies:

Variation in Population Attributable Fraction of Dementia Associated With Potentially Modifiable Risk Factors by Race and Ethnicity in the US

 

Association of Ultraprocessed Food Consumption With Risk of Dementia

 

World Stroke Organization (WSO):Global Stroke Fact Sheet 2022

 

Global and regional eff ects of potentially modifi able risk factors associated with acute stroke in 32 countries (INTERSTROKE): a case-control study

 

PALF Action Plan

 

This episode, we're sitting down with Dr. Sandhya Bassin to discuss the connection between plant-based nutrition and endocrine health.

 

Sources:

A plant-based diet for the prevention and treatment of type 2 diabetes McMacken M, Shah S. A plant-based diet for the prevention and treatment of type 2 diabetes. J Geriatr Cardiol. 2017 May;14(5):342-354. doi: 10.11909/j.issn.1671-5411.2017.05.009. PMID: 28630614; PMCID: PMC5466941.

 

Effect of High Protein vs High Carbohydrate Intake on Insulin Sensitivity, Body Weight, Hemoglobin A1c, and Blood Pressure in Patients with Type 2 Diabetes Mellitus Sargrad KR, Homko C, Mozzoli M, Boden G. Effect of high protein vs high carbohydrate intake on insulin sensitivity, body weight, hemoglobin A1c, and blood pressure in patients with type 2 diabetes mellitus. J Am Diet Assoc. 2005 Apr;105(4):573-80. doi: 10.1016/j.jada.2005.01.009. PMID: 15800559.

 

A Low-Fat Vegan Diet Improves Glycemic Control and Cardiovascular Risk Factors in a Randomized Clinical Trial in Individuals With Type 2 Diabetes Barnard ND, Cohen J, Jenkins DJ, Turner-McGrievy G, Gloede L, Jaster B, Seidl K, Green AA, Talpers S. A low-fat vegan diet improves glycemic control and cardiovascular risk factors in a randomized clinical trial in individuals with type 2 diabetes. Diabetes Care. 2006 Aug;29(8):1777-83. doi: 10.2337/dc06-0606. PMID: 16873779.

This season, each episode features a different specialist discussing what the science says about plant-based nutrition and their speciality.

This episode, we're fortunate to have Dr. Andrew Freeman, an expert cardiologist joining us to discuss plant-based nutrition and heart health. 

 

Sources:

Lifestyle Medicine: An Antidote to Cardiovascular Diseases 

Reddy KR, Freeman AM. Lifestyle Medicine: An Antidote to Cardiovascular Diseases. American Journal of Lifestyle Medicine. 2022;0(0). doi:10.1177/15598276221130684

 

Replacing dairy with plant-based alternatives is often one of the last dietary shifts people make on their way to being entirely plant-based. And although we've been told for years dairy is critical to a balanced diet and our health, the truth is the data doesn't really support that claim.

 

Want to take action? Sign this petition to get more plant-based foods in schools and to encourage your legislators to remove the fluid dairy milk mandate for students across the count.

 

Get The Minimalist Baker's 5-Ingredient Ricotta Recipe here!

For years, fish has been touted as a health food. This week, we're breaking down what the data actually shows when it comes to the health benefits of consuming fish.

 

Sources:

Distribution and translocation of micro- and nanoplastics in fish

The dilemma of health eating and environmental sustainability: the case of fish

Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease

 

In this bite-sized special bonus episode, we're exploring what the science says about the impact of eating eggs on our health. 

 

Episode sources:

1. Mousavi SM, Zargarzadeh N, Rigi S, Persad E, Pizarro AB, Hasani-Ranjbar S, Larijani B, Willett WC, Esmaillzadeh A. Egg Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies. Adv Nutr. 2022 Apr 9:nmac040. doi: 10.1093/advances/nmac040. Epub ahead of print. PMID: 35396834.

1. Zhao B, Gan L, Graubard BI, Männistö S, Albanes D, Huang J. Associations of Dietary Cholesterol, Serum Cholesterol, and Egg Consumption With Overall and Cause-Specific Mortality, and Systematic Review and Updated Meta-Analysis. Circulation. 2022 Apr 1. doi: 10.1161/CIRCULATIONAHA.121.057642. Epub ahead of print. PMID: 35360933.

1. Yang PF, Wang CR, Hao FB, Peng Y, Wu JJ, Sun WP, Hu JJ, Zhong GC. Egg consumption and risks of all-cause and cause-specific mortality: a dose-response meta-analysis of prospective cohort studies. Nutr Rev. 2022 Feb 18:nuac002. doi: 10.1093/nutrit/nuac002. Epub ahead of print. PMID: 35178575.

Whether they're traveling or just have a busy schedule, finding plant-based foods on-the-go can be a challenge for some of our patients. This week, we're sharing our best advice for finding plant-based foods at airports, gas stations, and even fast-food restaurants. Plus, we share some planning and packing tips to make sure we never find ourselves hungry or undernourished while on-the-go! 

When many people hear the words "vegan" or "plant-based" they automatically think "expensive," but that doesn't have to be the case. In this week's episode, we're sharing information, ideas, and resources you can use to help your patients navigate transitioning to a more plant-based diet while staying within their budget!

 

We set out to feed our families for a week on a budget of $60 and this week we're sharing what we could find within that price range.

 

Other resources your patients might find helpful:

www.plantbasedonabudget.com

www.misfitsmarket.com

www.imperfectfoods.com

The Ultimate Guide to Cheap Vegan Food

 

Increasingly, people are making changes to their diets based on more than just their health. One leading reason people want to eat more plant-based foods is to lessen their impact on the environment, which in turn, also improves the livability and sustainability of our planet. This episode breaks down a number of ways our dietary choices impact on the planet, as well as the animals and people who live on it.

 

Resources: 

The Eat Lancet report

Cowspiracy (film)

Rotten (film)

In this bonus episode, Tracy and Eden dive into a groundbreaking new study from the American Journal of Clinical Nutrition on diet and cancer risk. Drawing from research, they explore how dietary patterns, particularly plant-forward choices, affect the incidence of common and less common cancers.

Together, they unpack the data, highlight strengths of the study, and share their own reflections on what this means for cancer prevention and everyday choices. From the gut microbiome to dairy and hormone-driven cancers, they emphasize one consistent theme: eating more plants is a safe, simple, and powerful step toward lowering cancer risk.

The conversation also shifts from data to daily life, including how to start swapping plant-based meals into your routine, navigating limited restaurant options, and even using tools like our Plant-Powered Recipe Generator to experiment with new recipes.

And before you keep reading, subscribe to our all-new SUBSTACK! You will get extra tidbits of plant-based goodness, recipes, resources, and exclusive insights delivered straight to your inbox every week. You also cannot miss our all-new Recipe Reviser, the fastest way to turn your favorite dishes into plant-based perfection. One click, countless delicious possibilities!

Key Highlights

• Strengths of the study and how lifestyle factors were controlled

• How diet patterns were categorized (vegetarian, vegan, pescatarian, semi-vegetarian)

• Significant reductions in cancer risk among vegans and vegetarians

• Dairy’s association with breast and prostate cancer

• The role of the gut microbiome, fiber, and prebiotics in cancer prevention

• Practical tips for transitioning toward a more plant-forward diet

• Societal shifts: moving celebrations away from meat and dairy-heavy norms

Resources

• Study DOI

• Holy Guacamole (Vancouver)

• Vegan Cupcakes Take Over the World (cookbook)

• Blue Zones

• Physician’s Committee for Responsible Medicine

• Plant Powered Physicians Podcast Website (recipe generator)

• Submit your questions here

• Instagram: @doctorplantpodcast

More to Explore

• Try a Meatless Monday or swap in one new plant-based recipe each week

• Use ChatGPT (or your favorite tool) to generate quick 30-minute recipes with new veggies

 

An award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld has over 25 years experience preparing innovative vegan and raw food cuisine. He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. 

In 2017, Chef Mark was inducted into the Vegetarian Hall of Fame. He was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i". Mark's first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA" and has a foreword written by Dr. Jane Goodall.

Since then, Mark has authored seven more books including the bestselling 30-Minute Vegan series, as well as his latest books detailing the links between health and plant-based diets.

He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers vegan consulting services, including chef trainings and recipe development, for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Sabra, Aramark, Sodexo and more.

Chef Mark’s mission is to help create a sustainable future for humanity by training others in the art of plant-based cuisine - for our health, the planet, and for a more peaceful world.   Learn more at http://www.chefmarkreinfeld.com

Second to protein, making sure they get the right nutrients in the right amounts is a major concern for most people transitioning to a plant-based diet. In this episode, we're digging into what the science says about nutrients in plant-based diets, and offering some tips to make sure your patients are getting everything they need to stay healthy. 

 

Sources:

Neufingerl N, Eilander A. Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review. Nutrients. 2021 Dec 23;14(1):29. doi: 10.3390/nu14010029. PMID: 35010904; PMCID: PMC8746448.

Bakaloudi DR, Halloran A, Rippin HL, Oikonomidou AC, Dardavesis TI, Williams J, Wickramasinghe K, Breda J, Chourdakis M. Intake and adequacy of the vegan diet. A systematic review of the evidence. Clin Nutr. 2021 May;40(5):3503-3521. doi: 10.1016/j.clnu.2020.11.035. Epub 2020 Dec 7. PMID: 33341313.

The number one question most plant-based practitioners get is, "Where do I get my protein?" In this episode, we're talking about how much protein the average person actually needs and where people shifting to a plant-based diet can find protein in animal-free foods.

 

Find recipes and sources at www.physicianplantpodcast.com

 

Products:

Four Sigmatic Protein

Vega Sport Protein 

Tailwind Sport Recovery 

In this episode, we're taking a high-level look at various studies comparing the nutritional quality of different dietary patterns. We'll unpack what the research says about the healthfulness of vegetarian and vegan diets, as well as the standard American diet.

 

Research links:

1. Food Groups

• Schwingshackl L, Schwedhelm C, Hoffmann G, Lampousi AM, Knüppel S, Iqbal K, Bechthold A, Schlesinger S, Boeing H. Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies. Am J Clin Nutr. 2017 Jun;105(6):1462-1473. doi: 10.3945/ajcn.117.153148. Epub 2017 Apr 26. PMID: 28446499.

1. Beyond Meatless

• Le LT, Sabaté J. Beyond meatless, the health effects of vegan diets: findings from the Adventist cohorts. Nutrients. 2014 May 27;6(6):2131-47. doi: 10.3390/nu6062131. PMID: 24871675; PMCID: PMC4073139.

1. Orlich and Fraser Study:

• Orlich MJ, Singh PN, Sabaté J, Jaceldo-Siegl K, Fan J, Knutsen S, Beeson WL, Fraser GE. Vegetarian dietary patterns and mortality in Adventist Health Study 2. JAMA Intern Med. 2013 Jul 8;173(13):1230-8. doi: 10.1001/jamainternmed.2013.6473. PMID: 23836264; PMCID: PMC4191896.

1. Meat Consumption and Mortality:

• Rohrmann S, Overvad K, Bueno-de-Mesquita HB, Jakobsen MU, Egeberg R, Tjønneland A, Nailler L, Boutron-Ruault MC, Clavel-Chapelon F, Krogh V, Palli D, Panico S, Tumino R, Ricceri F, Bergmann MM, Boeing H, Li K, Kaaks R, Khaw KT, Wareham NJ, Crowe FL, Key TJ, Naska A, Trichopoulou A, Trichopoulos D, Leenders M, Peeters PH, Engeset D, Parr CL, Skeie G, Jakszyn P, Sánchez MJ, Huerta JM, Redondo ML, Barricarte A, Amiano P, Drake I, Sonestedt E, Hallmans G, Johansson I, Fedirko V, Romieux I, Ferrari P, Norat T, Vergnaud AC, Riboli E, Linseisen J. Meat consumption and mortality--results from the European Prospective Investigation into Cancer and Nutrition. BMC Med. 2013 Mar 7;11:63. doi: 10.1186/1741-7015-11-63. PMID: 23497300; PMCID: PMC3599112.

 

Product links: Picky Club

Plant-based nutrition is gaining in popularity around the world and physicians and patients alike are asking questions about the healthfulness of shifting to a more plant-based diet. In this episode, we’re discussing why people are choosing more plant-based eating and what the science says about making the shift. 

 

Sources:

Food in the Anthropocene: EAT Lancet

1. Food Groups Study:
   1. Schwingshackl L, Schwedhelm C, Hoffmann G, Lampousi AM, Knüppel S, Iqbal K, Bechthold A, Schlesinger S, Boeing H. Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies. Am J Clin Nutr. 2017 Jun;105(6):1462-1473. doi: 10.3945/ajcn.117.153148. Epub 2017 Apr 26. PMID: 28446499.
2. How Not to Die - Dr. Michael Greger
3. Other doctors referenced
   1. Dr. Caldwell Esselstyn: Esselstyn Family Foundation
   2. Dr. T Colin Campbell: Center for Nutrition Studies: The China Study
   3. Dr. Kim Williams - Plant Proof
4. “Food Choices” - Netflix Documentary
5. Skinny Bitch by Freedman and Barounin 
6. Happy Cow - app for local vegan restaurant choices 
7. “An Inconvenient Truth” - Documentary 

In this episode, Tracy and Eden zoom out to explore the bigger picture of lifestyle medicine: what it is, how it works, and why it is a game changer in preventing and even reversing chronic disease.

From defining the six pillars (nutrition, movement, sleep, social connection, stress resiliency, and avoiding harmful substances) to unpacking epigenetics and the role of community, the conversation shows how small, evidence-based changes add up to powerful results. Along the way, Tracy and Eden share personal stories, practical examples, and a vision for how society can make the healthy choice the easy choice.

👉 And before you keep reading, subscribe to our all-new Substack. You will get extra tidbits of plant-based goodness, recipes, resources, and exclusive insights delivered straight to your inbox every week.

Key Highlights

• The six pillars of lifestyle medicine and how they prevent, treat, and even reverse chronic disease

• What lifestyle medicine is (and what it is not), and why evidence matters more than wellness fads

• Epigenetics explained: how lifestyle can “turn on” or “turn off” disease-promoting genes

• The role of lifestyle medicine in cancer, dementia, obesity, diabetes, and cardiovascular disease

• Why “progress, not perfection” is the real path to sustainable health change

• The power of social connection and community in preventing disease and promoting longevity

• How systemic changes, such as plant-based defaults in schools and stadiums, can shift culture toward health

Resources

• American College of Lifestyle Medicine

• Balanced High Fiber Meal Guide

More to Explore

• The Blue Zones Solution by Dan Buettner

• “Foundations of Lifestyle Medicine and its Evolution” (ScienceDirect)

• Submit them here or reach out via Instagram

In this episode, Tracy and Eden tackle one of the latest nutrition hot topics: seed oils. Are they truly harmful, or just the newest victim of diet culture’s cycle of ingredient “villains”? From omega-3 to omega-6 ratios, extraction methods, and the hype around alternatives like beef tallow, the conversation dives into what the science actually says and how to keep perspective in the kitchen. Along the way, Tracy and Eden share practical cooking tips, balanced swaps, and a reminder that context matters far more than a single ingredient.

And before you keep reading, subscribe to our all-new Substack! You will get extra tidbits of plant-based goodness, recipes, resources, and exclusive insights delivered straight to your inbox every week.

Key highlights:

• The difference between saturated, monounsaturated, and polyunsaturated fats and where seed oils fit in

• What research says about replacing animal fats with plant oils and its impact on mortality

• Omega-3 vs. omega-6 fatty acids and why the “ideal ratio” is more complicated than it seems

• The truth about seed oil processing, from cold-pressing to chemical extraction

• Why swapping seed oils for animal fats like beef tallow or lard is not a health upgrade

• Cooking tips for when to use olive oil, avocado oil, or seed oils and how to minimize overall oil use

• The bigger picture and how processed foods muddy the seed oil debate

Resources:

• Fats and Cholesterol (Harvard T.H. Chan School of Public Health)

• Dietary Fat: Know Which to Choose (Mayo Clinic)

• Healthy Plant-Based Baking Swaps (Forks Over Knives)

• Yes, Avocado Oil is Good for You (Cleveland Clinic)

 

💬 Have questions about the DGAs or curious what a plant-forward plate looks like? Submit them here or reach out via our Instagram.

In today’s episode, Tracy is back just in time to dig into one of the hottest topics in nutrition: anti-inflammatory diets. She and Eden break down how chronic inflammation underlies everything from joint pain to heart disease, and how plant-based eating can help reverse the tide. From tofu bagels to seitan duck pancakes, this episode is as delicious as it is insightful. 

 

Key highlights: 

- What is an anti-inflammatory diet and why is it important? 

- How your microbiome and fiber intake shape your health outcomes - The role of omega-3s, whole grains, and plant proteins in reducing inflammation 

- Why even small dietary shifts (like swapping 3% of calories from animal to plant protein) can have a huge impact 

- How anti-inflammatory diets influence arthritis, aging, gut health, energy, and more 

Resources 

Resources:

• Balanced.org

• Mediterranean diet for heart health (Mayo Clinic)

• Picking healthy proteins (American Heart Association)

• Therapeutic effects of turmeric or curcumin extract on pain and function for individuals with knee osteoarthritis: a systematic review (NIH)

• The intestinal microbiota fuelling metabolic inflammation (Nature)

• Dietary fiber intake and all-cause and cause-specific mortality: An updated systematic review and meta-analysis of prospective cohort studies (NIH)

More to Explore:

• Foods that fight inflammation (Dr. Frank Hu, Harvard Health Publishing)

• Submit them here or reach out via our Instagram.

In this episode, Tracy and Eden welcome back Audrey Sanchez from Balanced.org for a deep dive into one of the most controversial –and consequential– aspects of U.S. nutrition policy: the Dietary Guidelines for Americans (DGAs). Together, they unpack how these guidelines are developed, the growing tension between science and politics, and what it all means for everyday eaters. From vegan buffets to burrito bowls, this episode balances flavorful inspiration with policy-level impact. 

Key highlights: 

• How the Dietary Guidelines for Americans (DGAs) are developed, and who gets a seat at the table 
• The disconnect between science and simplification in national nutrition guidance 
• Industry influence, public commentary, and where bias creeps in - Why the 2025–2030 guidelines may look drastically different—and what’s at stake 
• The push to prioritize plant proteins, limit saturated fats, and promote water as the default beverage 
• What Tracy and Eden tell their patients when asked, “What should I eat?” 

 

Resources: 

• “2025 Dietary Guidelines: Why the Reform Act Matters for Your Family, Your School, and the Future of Nutrition Policy” (Balanced.org) - 2020–2025 DGAs USDA.gov 
• Canada’s Food Guide (Government of Canada) 
• The Plate Method (MyPlate.gov) 

More to Explore: 

• “Perspective: Challenges and Controversial Issues in the Dietary Guidelines for Americans, 1980–2015” (PubMed) 
• “Dietary Guidelines for Americans” (Center for Science in the Public Interest) 
• “US Dietary Guidelines for Americans—101” (Nutrition Coalition) - “New Thinking on Saturated Fat” (Harvard Medical School)
• The Vegan Buffet at Ching Dao and Table Mesa (Boulder, CO) 

Have questions about the DGAs or curious what a plant-forward plate looks like? Submit them HERE or reach out via our Instagram!

In this episode, Audrey and Eden dive into the world of vegan baked goods—exploring everything from smart baking swaps to store-bought favorites. Whether you're a dessert devotee or a reluctant baker, there's something here for everyone. We break down how to replace dairy, eggs, and butter in baking, offer tips to improve your plant-based creations, and share some go-to recipes and products to satisfy your sweet tooth—without sacrificing your values or health goals.

  Mentioned Recipes & Resources:

Tracy's Peanut Butter Chocolate Chip Cookies

Almond Cake by The Buddhist Chef A fluffy, easy-to-make cake that uses almond flour for a light texture and added fiber.

Ube Pie by Sweet Simple Vegan A creamy, coconut-topped pie made with frozen purple yam (ube) for a unique, colorful dessert.

Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero

Sweet Loren’s Cookie Dough Refrigerated, ready-to-bake (or ready-to-eat!) cookie dough—perfect for a quick treat.

Abe’s Muffins & Coffee Cakes Nut-free, school-safe vegan muffins, cakes, and snacks available at many major retailers.

Daiya Vegan Cheesecake Store-bought, plant-based cheesecakes for a no-fuss dessert option.

 

Baking Substitutions Cheat Sheet:

Egg Replacements:

• Binding: Flax egg (1 tbsp ground flax + 3 tbsp warm water), chia seed gel

• Leavening: Baking soda + vinegar, mashed banana

• Moisture/Richness: Applesauce, silken tofu, mashed avocado

Dairy Replacements:

• Milk: Almond, soy, oat, or any plant-based milk

• Butter: Plant-based butters, coconut oil (in moderation)

• Buttermilk: Plant milk + 1 tbsp vinegar or lemon juice

• Creams: Coconut cream, blended cashews

Tips for Vegan Baking Beginners:

1. Start familiar – Try veganizing recipes you already know and love.

2. Make one swap at a time – Don’t overhaul everything on your first try.

3. Understand ingredient roles – Know if an egg is for binding, leavening, or moisture.

4. Measure carefully – Baking is chemistry, so ratios matter.

5. Let batters rest – Especially when using alternative flours or no gluten.

 

Protein is everywhere in nutrition conversations – but much of what we hear is rooted in outdated assumptions and misinformation. In this episode of the Eden and Tracy tackle some of the most persistent protein myths, especially those surrounding plant-based diets.

Together, they unpack what the evidence actually shows about protein adequacy, muscle building, carbohydrate concerns, and so-called “complete” proteins. They also discuss why protein quality matters more than protein hype, and how plant-based protein sources can support strength, metabolic health, and long-term wellbeing without unnecessary restriction.

Whether you’re a clinician counseling patients, an athlete curious about plant protein, or someone navigating confusing nutrition headlines, this episode offers practical, evidence-aligned clarity.

In This Episode, We Discuss:

• Why protein deficiency is rare – including among people following plant-based diets

• What research shows about protein intake across omnivorous, vegetarian, and vegan populations

• The truth about building and maintaining muscle on plant-based protein

• Why resistance training matters more than protein quantity alone

• The myth that plant protein automatically means “too many carbs”

• How fiber-rich carbohydrates support gut, heart, and metabolic health

• Why “complete protein” is an outdated concept – and what actually matters instead

• How protein naturally adds up across a varied, plant-forward diet

Key Takeaways:

• Most people already meet or exceed protein needs, regardless of dietary pattern

• Plant-based protein supports muscle health just as effectively as animal protein when intake is adequate

• Eating animal muscle does not directly translate to building muscle – the body breaks all protein down into amino acids

• Resistance training, not excess protein, is the primary driver of muscle maintenance and growth

• Fiber-rich protein sources like beans, lentils, tofu, and whole grains offer added benefits for gut and heart health

• Protein does not need to come from a single “perfect” source – variety across the day (or week) is sufficient

Practical Notes for Clinicians:

• Encourage patients to replace animal proteins with intentional plant-based protein sources rather than simply removing foods

• Emphasize food quality and overall dietary patterns over isolated macronutrient targets

• Reinforce the importance of resistance training alongside adequate protein intake, especially for aging adults

• Reframe protein conversations to include fiber, micronutrients, and long-term health outcomes

Mentioned in This Episode:

• Tofu, tempeh, edamame, lentils, beans, and other legumes

• Whole grains such as oats and quinoa

• Population studies examining protein intake across dietary patterns

• The role of fiber and complex carbohydrates in cardiometabolic health