On today’s show, I’m sharing some tips from the plant-based trenches including: talking about the three main reasons people change their diets, what it takes to make permanent changes, what kinds things to expect while you’re in transition… and more!

If you’re interested in making some changes in your diet OR if you’ve a plant-based veteran…

…there is content here to help support you on your journey.

See you on the inside.

Subscribe and Review in iTunes

Are you subscribed to my podcast?  If not, I want to encourage you to do that today.  That way, you won’t miss an episode.  Plus, if I toss in a BONUS episode into the mix you’ll be sure to see it, but if you’re not subscribed, there’s a good chance you’ll miss out on those.  Click here to subscribe to iTunes!

If you’re feeling extra amazing, I would be super grateful if you left me a review on iTunes as well.  Those reviews help other people find my podcast and let them know if it’s a good fit for them.  Click here to REVIEW, select the blue “view in iTunes,” then click “Ratings and Reviews” and “Write a Review” and let me know what your favorite part of the podcast is.

Thank you very much, my friend! xo!

Links mentioned in this episode

Podcasts that will be helpful to listen to as well:

#11. Plant-based Nutrition,

#13. How to Get Enough Protein,

#18. Merrill’s take on a Plant-based diet.

Pharm Table in San Antonio

Grit: The Power of Passion and Perseverance by Angela Duckworth

6 of my Favorite Nutrition books: Eat to Live by Joel Fuhrman, How Not to Die by Michael Gregor, The China Study by T. Colin Campbell, Feeding You Lies by Vani Hari, The Food Revolution by John Robbins, Whole by T. Colin Campbell,

Health Studies: 90% of patients with blocked arteries are able to reverse the damage after adopting a plant-based diet (source),

Diets rich in inflammatory meats and processed foods are responsible for up to 35% of cancers. (source)

Environmental Studies: Raising Cattle and Deforestation (source), Water usage for beef and plants: The Food Revolution by John Robbins (page 236)

Water required to produce 1 pound of California foods, according to Soil and Water Specialists. University of California Agricultural Extension, working with livestock farm advisors:

1 lb of lettuce: 23 gallons, 1 lb of tomatoes: 23 gal, 1 lb of potatoes: 24 gal, 1 lb of wheat: 25 gal, 1 lb of carrots: 33 gal, 1 lb of apples: 49 gal, 1 lb of chicken: 815 gal, 1 lb of pork: 1,630 gal, 1 lb of beef: 5, 214 gallons

Free Resources!

Are you interested in joining the conversation for Free?  Head over to my free community on Facebook that I have set up just for my listeners!  I am LIVE every week, answer questions and support my community.  It’s a fun place to be. I’ll see you there!   🙂

Pin It on Pinterest