by Kathy Pollard MS

Plant-Based Convenience Cooking

PLANT-BASED PRACTICE:  Look at the ingredients list.  Select items in boxes, bags or packages with just a few whole plant ingredients listed, (like 5 or less), avoiding added sugars, fats and oils, additives like preservatives, colorings or protein powders, sodium or salt, or stuff that you can’t pronounce.  Keep it simple.

Fats - Clearing Up the Confusion

PLANT-BASED PRACTICE:  Find your fat in food – whole, plant food.   Eating a variety of whole food coming from all the different parts of the plant will provide all the fat needed in the right amounts.  From the bottom up this includes root vegetables, green stems and leaves, colorful vegetables and fruits, whole grains and seeds, and legumes – the things in pods.  Oil is not a whole food and the body has no need for it; all the fat that is needed can be found in the unprocessed food
The Good, Bad, and Ugly Fats

Kitchen Basics For Plant-Based Comfort in the Kitchen

PLANT-BASED PRACTICE:  A decent knife and a few basic kitchen utensils are all you need to create tasty, health-promoting meals at home, that also help to control weight. Get familiar with cooking without oil, which takes no extra skill, just swap a liquid on the stovetop and substitute bananas, flax meal or tofu in baking.

Subscribe to RSS - by Kathy Pollard MS
Go to top