WEBVTT

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<v Speaker 1>I'd rather have you eat already caught up vegetables than

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<v Speaker 1>to not eat vegetables at all, or the frozen vegetables.

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<v Speaker 1>Just whatever makes these steps feel doable and not overwhelming,

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<v Speaker 1>because when you go for perfect, well most of us can't,

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<v Speaker 1>none of us can really achieve perfect, and then you

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<v Speaker 1>don't get started at all.

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<v Speaker 2>You are listening to the Plant Based Diet podcast where

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<v Speaker 2>we talk about all things plant based. I'm mister Garth

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<v Speaker 2>and the host of this show and founder of Alternative

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<v Speaker 2>Food Network. Join me in my amazing array of guests

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<v Speaker 2>who are a mix of healthcare professionals, industry executives, and

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<v Speaker 2>people with an interesting story to tell about their plant

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<v Speaker 2>based journey.

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<v Speaker 3>Let us help you.

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<v Speaker 2>With your journey wherever you're at to learn the what, why,

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<v Speaker 2>and how to eat plant based. Happy New Year, everybody,

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<v Speaker 2>and welcome to Season six of Plant Based Diet. Every

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<v Speaker 2>year I say the same thing. I can't believe it's

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<v Speaker 2>lasting this long, so thank you for your continued listening

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<v Speaker 2>and support of the show. In today's episode, I'm joined

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<v Speaker 2>by Michelle Stam, who is a plant based health coach

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<v Speaker 2>and also a returning guest. She's going to share with

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<v Speaker 2>us a quick list of simple, realistic, plant forward eating

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<v Speaker 2>tips that you can use right now, especially after the holidays.

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<v Speaker 2>Many of us have in our minds to start the

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<v Speaker 2>year on a healthier note. That could be with lighter foods,

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<v Speaker 2>more exercise, lowering stress. I want to simplify plant based

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<v Speaker 2>eating for all of you, whether you're a beginner and

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<v Speaker 2>overwhelmed resolution maker, or you're just looking to add more

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<v Speaker 2>nourishing meals into your routine. I'm not a proponent of

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<v Speaker 2>all or nothing plans and diets, and I think this

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<v Speaker 2>is where plant based eating can help. It's not a

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<v Speaker 2>strict rule book, it's just a practical way to feel

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<v Speaker 2>better day to day and long after the holidays are over.

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<v Speaker 2>With this podcast, I want to help you build habits

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<v Speaker 2>that actually last and that support your health, energy, and

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<v Speaker 2>enjoyment of food year round. On a side note, if

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<v Speaker 2>you're curious about the emerging field of culinary medicine, which

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<v Speaker 2>is an evidence based field of medicine that blends the

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<v Speaker 2>art of food and cooking with the science of medicine

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<v Speaker 2>to prevent and treat disease, I encourage you to check

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<v Speaker 2>out the podcast's culinary Medicine recipe, which is hosted by

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<v Speaker 2>a medical doctor who also loves to cook like this

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<v Speaker 2>plant based diet series. Culinary Medicine Recipe is an Alternative

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<v Speaker 2>Food Network production and is available on all major podcast platforms,

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<v Speaker 2>on YouTube, and on our website Alternativefoodnetwork dot com. And Now,

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<v Speaker 2>without further ado, I'd like to welcome our guests for today,

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<v Speaker 2>Michelle stan Hello, Michelle, nice to see you again.

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<v Speaker 1>Yeah, hello, Esther, It's so nice to be here. Thank

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<v Speaker 1>you so much for inviting me.

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<v Speaker 2>Yeah, I think it's been a couple of years since

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<v Speaker 2>you were on the show. I remember we did an

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<v Speaker 2>episode about plant based roadblocks and helping people get through

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<v Speaker 2>what they perceive our roadblocks, and that's it really well by.

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<v Speaker 4>The way, that episode, oh good.

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<v Speaker 3>You know what, I'm going to include.

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<v Speaker 2>It in the show notes on this episode, so if

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<v Speaker 2>someone does want to hear another episode with you, that'll

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<v Speaker 2>be it'll.

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<v Speaker 3>Be easy for them to find.

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<v Speaker 4>Great.

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<v Speaker 2>So, as I said in my intro, you are a

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<v Speaker 2>plant based health coach. Do you want to explain to

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<v Speaker 2>people what that really means and what you do?

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<v Speaker 3>Yeah?

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<v Speaker 4>For sure.

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<v Speaker 1>What I do as a plant based health coach is

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<v Speaker 1>help people who in particular want to improve their health

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<v Speaker 1>through the power of a plant based diet.

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<v Speaker 4>And it's very.

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<v Speaker 1>Important to me as a coach that eating plant based

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<v Speaker 1>becomes doable, delicious, and fun for people, because when things

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<v Speaker 1>are doable, you actually do them, and when they're delicious,

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<v Speaker 1>you actually want to eat them the food, and if

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<v Speaker 1>it's fun, you actually want to stick with it, and

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<v Speaker 1>when you stick with it for the long term because

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<v Speaker 1>you're actually enjoying it. That's how you use plants to

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<v Speaker 1>create health in your body. It can't be just a

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<v Speaker 1>one week New Year's resolution and you can't just do

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<v Speaker 1>it for a week and it's going to change everything.

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<v Speaker 1>You have to stick with it. But you only stick

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<v Speaker 1>with things you enjoy. So that's why everything I do

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<v Speaker 1>here at Wellness Empowered is about helping people actually enjoy

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<v Speaker 1>eating this way.

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<v Speaker 2>And I was going to mention this later in the episode,

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<v Speaker 2>but it's such a fun recipe that I'm just going

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<v Speaker 2>to mention it now. You have shared with me, which

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<v Speaker 2>I will be sharing an Alternative Food Network's newsletter in

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<v Speaker 2>January a recipe for an orange Dreamsicle fruit dip. It

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<v Speaker 2>looks amazing. I can't wait to try it. But you

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<v Speaker 2>were just talking about fun. That kind of stuff is fun,

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<v Speaker 2>and I'm sure it tastes great. So that's just an

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<v Speaker 2>example of what you were doing on how to make

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<v Speaker 2>plant based eating fun.

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<v Speaker 3>If someone wants to.

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<v Speaker 2>Get this recipe, they should just subscribe to our newsletter.

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<v Speaker 3>It's free.

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<v Speaker 2>You just go on Alternative Foodnetwork dot com and click

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<v Speaker 2>that subscribe button.

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<v Speaker 4>Perfect.

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<v Speaker 3>Today's episode is going to be a quick one.

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<v Speaker 2>We want to get people started with good habits, so

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<v Speaker 2>why don't we just run through a list of your

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<v Speaker 2>suggested plant based eating tips.

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<v Speaker 1>The first thing I would suggest to people is, rather

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<v Speaker 1>than going with all the cants, I can't eat this,

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<v Speaker 1>and I can't eat this, and now I can't do

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<v Speaker 1>this anymore, start thinking about all the things you can

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<v Speaker 1>and just start bringing in more plants. Everything is about

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<v Speaker 1>the carrot, not the stick around here, So bring in

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<v Speaker 1>more plants. Don't have to throw everything out that you're doing.

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<v Speaker 1>But you know, maybe you just add an apple to

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<v Speaker 1>your lunch. You start dinner with a salad instead of thinking, oh,

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<v Speaker 1>I can only eat a giant salad for dinner. No,

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<v Speaker 1>just eat the same dinner, but bring in some salad.

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<v Speaker 1>You can just buy the prepared grocery store produce like

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<v Speaker 1>the stuff that's already cut I'd rather have you eat

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<v Speaker 1>already cut up vegetables than to not eat vegetables at all,

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<v Speaker 1>or the frozen vegetables. Just whatever makes these steps feel

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<v Speaker 1>doable and not overwhelming, because when you go for perfect,

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<v Speaker 1>well most of us can't. None of us can really

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<v Speaker 1>achieve perfect, and then you don't get started at all.

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<v Speaker 1>So bring in more plants to squeeze out the other

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<v Speaker 1>stuff is the first step that do it in a

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<v Speaker 1>way that feels doable.

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<v Speaker 3>What's your second tip?

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<v Speaker 1>My second tip is to keep things familiar. So if

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<v Speaker 1>you're making the switch over to a plant based diet,

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<v Speaker 1>whether it's just you and or especially if it's people

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<v Speaker 1>at home, like if you live with kids or something like,

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<v Speaker 1>I think it's better to keep things familiar. So if

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<v Speaker 1>you're a taco Tuesday family, keep the tacos on Tuesday,

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<v Speaker 1>just make them plant based. Or if you're a Sunday

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<v Speaker 1>morning pancake family, keep Sunday morning pancakes, just make them

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<v Speaker 1>plant based. And there's recipes for these things online. And

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<v Speaker 1>then it's also another way to think about keeping flavors

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<v Speaker 1>familiar is if you do have a favorite taco recipe,

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<v Speaker 1>use all the same seasonings. That you're used to just

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<v Speaker 1>swap out, you know, get a ground beef substitute, or

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<v Speaker 1>use beans or lentils or something. But use flavors that

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<v Speaker 1>you and your family are familiar with, flavors you already

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<v Speaker 1>know you like. So don't find a plant based recipe

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<v Speaker 1>with all kinds of weird to you ingredients. Just only

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<v Speaker 1>change little pieces of it and then it'll feel more

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<v Speaker 1>familiar and comfortable, which makes it easier to stick with.

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<v Speaker 2>And I'll just add, since you did bring up pancakes.

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<v Speaker 2>In US, we make pancakes with cashew milk. So if

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<v Speaker 2>you're not going to use dairy or you want to

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<v Speaker 2>substitute the milk that's in pancakes, cash eu milk makes

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<v Speaker 2>pancakes really fluffy.

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<v Speaker 3>I don't know. Have you ever tried that.

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<v Speaker 1>I haven't. I haven't, but I will. Now that's a

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<v Speaker 1>great idea.

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<v Speaker 3>It's great.

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<v Speaker 1>The recipe that I use for pancakes, it's plant you

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<v Speaker 1>Carly bow Drug she's from Canada. I know you are

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<v Speaker 1>as well, so shout out to her. But she has

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<v Speaker 1>a pancake recipe where she uses lemon zest.

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<v Speaker 4>And baking powder in there.

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<v Speaker 1>And what I have found for things like baked goods

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<v Speaker 1>and pancakes and stuff. Is when you use an acid

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<v Speaker 1>lemon z ass lemon juice plus baking powder, it does

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<v Speaker 1>that science thing that we all learned back in school

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<v Speaker 1>and it kind of fluffs things up. But those are

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<v Speaker 1>the fluffiest pancakes I've ever had. But now I'm thinking,

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<v Speaker 1>if I use the lemon zest baking powder combo and

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<v Speaker 1>then add cashew mill.

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<v Speaker 4>They're gonna be the best pancakes in the world.

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<v Speaker 3>They're gonna explode.

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<v Speaker 1>They're gonna explode, but they're gonna be light and fluffy

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<v Speaker 1>while they do.

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<v Speaker 3>So, Okay, Tip number three.

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<v Speaker 1>Tip number three is plan ahead even a little bit helps.

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<v Speaker 1>So I think a lot of times when people hear

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<v Speaker 1>plan ahead, they think of that pinterest refrigerator or pantry

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<v Speaker 1>where everything is in little matching containers and is labeled

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<v Speaker 1>and you have a plan mapped out for the month

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<v Speaker 1>of all the meals you're gonna I am not I

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<v Speaker 1>am not talking about that. I've never been able to

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<v Speaker 1>pull that off, and it is you can, like more

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<v Speaker 1>power to you. But what I'm talking about again is doable.

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<v Speaker 1>So if you can, you know, make up big a

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<v Speaker 1>double batch of soup instead of a single batch, it

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<v Speaker 1>doesn't really take that much longer to make a double batch.

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<v Speaker 1>They'll make a double batch on the weekend. Maybe you

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<v Speaker 1>eat it Sunday night for dinner and then you have

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<v Speaker 1>your you know, package it up for lunches during the week,

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<v Speaker 1>something like that, or making think you and I talked

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<v Speaker 1>to esther about maybe making like bash cooking quinoa or

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<v Speaker 1>rice or something and using that to build your meals.

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<v Speaker 1>So that kind of planning ahead certainly helps.

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<v Speaker 4>But also almost.

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<v Speaker 1>More important, I think is having a plan for a

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<v Speaker 1>way from home, because I think people are used to

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<v Speaker 1>thinking about the organized pantry and things like that for

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<v Speaker 1>planning ahead at home, but a lot of places where

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<v Speaker 1>the clients that I work with get tripped up is

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<v Speaker 1>when they leave their house. You know, all of a sudden,

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<v Speaker 1>you're you're on a road trip and you're starving, and

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<v Speaker 1>now you don't know what to do, and all of

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<v Speaker 1>a sudden you're pulling into a place where maybe they

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<v Speaker 1>don't have a lot.

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<v Speaker 4>Of good plant based choices.

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<v Speaker 1>So planning head like that, packing a granola bar or

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<v Speaker 1>something like that, Or if you're going to an event,

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<v Speaker 1>whether it's a you're invited to a pot luck, or

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<v Speaker 1>a party or something. Maybe find out what they're going

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<v Speaker 1>to be serving and bring something compatible along, or you know,

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<v Speaker 1>talk to the host ahead of time.

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<v Speaker 4>Have a plan.

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<v Speaker 1>If you figure out there's going to be nothing plant

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<v Speaker 1>based there for you to eat, well, then eat ahead

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<v Speaker 1>of time so you don't head and starving and make

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<v Speaker 1>a choice you don't want. And then another planning ahead

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<v Speaker 1>tip is you know when you're going to a restaurant.

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<v Speaker 1>Even if you don't have a lot of heads up,

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<v Speaker 1>I mean you at least you know have the fifteen

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<v Speaker 1>minutes if you're a passenger in the car or something,

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<v Speaker 1>just look up the restaurant ahead of time, because I

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<v Speaker 1>think where people run into problems is if that waiter

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<v Speaker 1>is back for the third time to your table and

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<v Speaker 1>you're like, I don't know, I'll just have something that

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<v Speaker 1>you always used to eat that wasn't plant based. And

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<v Speaker 1>then in that the stress and the heat of the moment,

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<v Speaker 1>you sometimes make decisions you don't want to. So planning

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<v Speaker 1>ahead allows us to access the more helpful parts of

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<v Speaker 1>our brain. We all know we have parts of our

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<v Speaker 1>brain that work when we plan ahead and parts of

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<v Speaker 1>our brain that take over when we're panicked or stressed,

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<v Speaker 1>so we want to access those planning parts.

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<v Speaker 3>Greats, all great suggestions, God, God, else do you go?

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<v Speaker 1>The next step is don't aim for perfection, aim for progress.

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<v Speaker 1>We're always going to do better when we look at

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<v Speaker 1>how far we've come. And this is because our thoughts

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<v Speaker 1>and what we focus on really does create our results

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<v Speaker 1>in life. So if you think about just want you

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<v Speaker 1>to try on two different thoughts. Say you ate five

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<v Speaker 1>plant based meals during the week and and nothing else changed,

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<v Speaker 1>but you ate five plant based meals, which is pretty

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<v Speaker 1>good by the way.

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<v Speaker 4>But if you're.

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<v Speaker 1>Thinking, wow, I ate I ate five plant based meals

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<v Speaker 1>this week, or you could be thinking, oh, I didn't

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<v Speaker 1>I didn't do it again another week, I didn't eat

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<v Speaker 1>plant based like I wanted to. Like my voice is different,

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<v Speaker 1>I know. But think of the feeling that creates in

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<v Speaker 1>your body when you think I ate five plant based meals.

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<v Speaker 1>That feels good, which is going to keep feel moving forward,

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<v Speaker 1>because again, we want to do things that make us

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<v Speaker 1>feel good. Where if instead you think, ugh, I didn't

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<v Speaker 1>get it perfect this time again another week, you're gonna

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<v Speaker 1>feel you know, just down, like weighed down, of like

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<v Speaker 1>I can't do it, And then who wants to try again,

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<v Speaker 1>you know, So focusing on your progress makes all the difference,

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<v Speaker 1>even if your progress is like I bought one bag

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<v Speaker 1>of frozen spinach and put it in the freezer. Yay

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<v Speaker 1>for you, Like that is a step in the right

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<v Speaker 1>direction for sure.

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<v Speaker 3>Okay, well positive mindset right.

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<v Speaker 1>Totally, totally, but not Pollyanna weird positive like I can

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<v Speaker 1>do anything, you know that, because it's not real and

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<v Speaker 1>your brain won't believe.

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<v Speaker 4>That's what.

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<v Speaker 1>It has to be believable, like look at me, I

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<v Speaker 1>actually bought the frozen spinach. Next week, I'm actually gonna

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<v Speaker 1>make the smoothie with it, that kind of thing, So

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<v Speaker 1>it has to be believable. But yes, focusing on the

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<v Speaker 1>positive rather than the negative, definitely, I'll help people get

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<v Speaker 1>to where they want to go faster.

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<v Speaker 3>Okay, I think we're on our fifth point.

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<v Speaker 1>Fifth we are we are, which slides really well from

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<v Speaker 1>the last one, which is celebrate your winds every day

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<v Speaker 1>if you can be thinking about what's working, or at

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<v Speaker 1>least every week, and the winds don't just have to

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<v Speaker 1>be like I accomplished it a fully plant based week.

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<v Speaker 1>They can be I ate plant based breakfast today, or

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<v Speaker 1>I bought cashew milk, or I bought spinach, or the

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<v Speaker 1>scale moved a little bit, or gosh, my food was

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<v Speaker 1>more fun to eat out of this fancy bowl or

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<v Speaker 1>something like that. I had a client, a teenager, and

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<v Speaker 1>she was having a lot of stomach digestive issues and

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<v Speaker 1>that kind of thing. And by going plant based, she

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<v Speaker 1>did create a lot of great health in her body.

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<v Speaker 1>Her digestive issues cleared up, her acne cleared up, she

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<v Speaker 1>lost some weight, she fit into some smaller clothes. But

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<v Speaker 1>talking about and focusing on all of those things as

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<v Speaker 1>they happened really needs such a difference for her, and

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<v Speaker 1>not just in her food and in her health. But

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<v Speaker 1>pretty soon, because her skin was cleared up, she was

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<v Speaker 1>feeling more confident. And then she didn't feel like she

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<v Speaker 1>had to wear makeup.

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<v Speaker 4>I don't know.

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<v Speaker 1>As a teenager, I remember feeling like I kind of

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<v Speaker 1>had a hype behind my makeup. And so here she

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<v Speaker 1>is with more confidence. And then because she was liking

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<v Speaker 1>her food, she was enjoying cooking new recipes, and then

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<v Speaker 1>that letter to want to have some cook for some friends,

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<v Speaker 1>and then she bought herself this little cute tea set.

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<v Speaker 1>So I share all that of like the winds can

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<v Speaker 1>come from every anywhere, but they really do keep you

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<v Speaker 1>going in a positive direction. And then another client of

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<v Speaker 1>mine she, again, most people come to me to improve

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<v Speaker 1>their health, right that that's what we work on. And

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<v Speaker 1>she did all that as well. She had a lot

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<v Speaker 1>of inflammation in her body. She was waiting to get

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<v Speaker 1>to the rooumatologists but couldn't get in on, you know,

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<v Speaker 1>for months, So we worked together in the meantime her

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<v Speaker 1>RA factor if you know what that is, but it's

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<v Speaker 1>a rheumatoid marker that shows inflammation in your body. All

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<v Speaker 1>those numbers improved, her migraines went away, So she definitely

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<v Speaker 1>had a lot of health improvements. But an extra thing

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<v Speaker 1>that I thought was so cool is she really learned

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<v Speaker 1>about the importance of winds and focusing on the winds.

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<v Speaker 1>And then one day she's a manager of her department

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<v Speaker 1>and it was one of those bad weeks at work.

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<v Speaker 1>So what she did is she just she didn't talk

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<v Speaker 1>at all, and she walked up to the whiteboard on

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<v Speaker 1>the office wall and just wrote the word wins on

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<v Speaker 1>the top, and then she jotted a few down herself,

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<v Speaker 1>and just quietly doing that, her team started writing more

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<v Speaker 1>wins down and then a couple weeks later she wasn't

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<v Speaker 1>even doing it anymore. They were writing wins on top

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<v Speaker 1>of this board even when she wasn't there and keeping

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<v Speaker 1>track of the wins. And I guess I share all

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<v Speaker 1>of that that second story, especially to show like how

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<v Speaker 1>this spills into every area of your life and it's

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<v Speaker 1>making her a more effective boss at work, and it's

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<v Speaker 1>making her a more productive and everything. So I could

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<v Speaker 1>go on and on, and I kind of am, But

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<v Speaker 1>the point is focusing on your wins really does make

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<v Speaker 1>a difference.

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<v Speaker 2>Yeah, And as you said, it relates to the previous

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<v Speaker 2>point about positive mindset and positive reinforcement as.

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<v Speaker 1>Well, right right, And then I think the celebrate your

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<v Speaker 1>wins is really that celebrate piece too, Like it's more

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<v Speaker 1>than just observing them, it's acknowledging them and seeing how

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<v Speaker 1>they really are making a difference in your life.

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<v Speaker 3>And that for our last.

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<v Speaker 4>One, always keep it fun.

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<v Speaker 1>The reason to have fun with it is again, you

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<v Speaker 1>want to do things that are fun. Who wants to

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<v Speaker 1>do things that feel daunting.

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<v Speaker 4>And drudgery and you know all of.

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<v Speaker 1>That, like nobody does, but people want to do things

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<v Speaker 1>that are fun. So if you can make plant based

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<v Speaker 1>eating fun, You're going to want to stick with it

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<v Speaker 1>for the long term. And that's what how the plants

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<v Speaker 1>can keep creating health in your body.

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<v Speaker 2>So when I asked you in advance of the recording

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<v Speaker 2>if you would like to share a recipe with us,

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<v Speaker 2>and you sent me this orange dream.

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<v Speaker 3>Cicle, I'm like, that is so fun. This is really perfect.

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<v Speaker 2>So again, if someone would like to get this recipe,

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<v Speaker 2>it will be in our January twenty twenty six newsletter.

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<v Speaker 3>So please just.

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<v Speaker 2>Go to our website at Alternative Foodnetwork dot com and

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<v Speaker 2>click the sign up button.

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<v Speaker 1>Yes, and I will say, like, I'm so excited about

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<v Speaker 1>that recipe that dip recipes. I loved orange dreamsicles growing

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<v Speaker 1>up as a kid, you know, before I plant based.

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<v Speaker 1>And when I went to create this recipe, I knew

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<v Speaker 1>I didn't want to use nuts in it. My future

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<v Speaker 1>daughter in law is allergic to nuts, so I wanted

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<v Speaker 1>to stay away from that. So I used tolfu as

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<v Speaker 1>the base. But you know, hopefully that doesn't scare any

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<v Speaker 1>on a way, Like it's it's so good and goes

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<v Speaker 1>with fruit and kids love to dip things anyway, So

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<v Speaker 1>that recipe really does exemplify the word fun in a

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<v Speaker 1>really very realistic way, something anybody can make.

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<v Speaker 2>So on behalf of the Alternative Food Network newsletters subscribers.

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<v Speaker 2>I thank you very much.

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<v Speaker 4>You are very welcome.

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<v Speaker 1>I love to share recipes anything to help people eat

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<v Speaker 1>more plants.

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<v Speaker 4>Totally awesome.

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<v Speaker 3>Thank you.

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<v Speaker 2>Well, we've gone through six quick tips that hopefully will

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<v Speaker 2>get people into the habit of eating plant based foods

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<v Speaker 2>to help them hopefully feel better.

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<v Speaker 3>Do you have any closing message for the audience.

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<v Speaker 1>Yes, I think the main thing is just get started.

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<v Speaker 1>No matter which of these tips landed with you the moles,

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<v Speaker 1>take that tip or that suggestion for spinach in the freezer,

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<v Speaker 1>try the orange dream so to cal dip or anything

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<v Speaker 1>we talked about.

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<v Speaker 4>Just keep moving forward. That's really it.

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<v Speaker 1>I mean, you can't I know, this is an expression

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<v Speaker 1>people use. You can't move apart or you can't steer

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<v Speaker 1>a parked car. So you've got to get moving and

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<v Speaker 1>then you're going to create successes and you're going to

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<v Speaker 1>come up against challenges. But working through those challenges is

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<v Speaker 1>how you're going to get to where you want to go.

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<v Speaker 1>So don't let yourself get overwhelmed and just just keep

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<v Speaker 1>moving forward. That's when if you think about driving in

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<v Speaker 1>the fog, that's how the fog lifts is when you

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<v Speaker 1>move forward. It doesn't you can't see when you're sitting still,

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<v Speaker 1>but then you get moving and you can see where

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<v Speaker 1>you're going. And that's why you've got to get started

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<v Speaker 1>to get things moving.

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<v Speaker 2>So wonderful if someone wants to reach you, what's the

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<v Speaker 2>best way for them to do that.

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<v Speaker 1>I would love to connect with any of your listeners esther,

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<v Speaker 1>that would be great. I offer a forty five minute

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<v Speaker 1>free consultation call where we talk about you and your

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<v Speaker 1>goals for eating plant based and anything that's getting in

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<v Speaker 1>your way, and also some next steps for getting started,

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<v Speaker 1>which you can schedule on the work with Me page

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<v Speaker 1>of my way website, which is Wellness dash empowered dot org.

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<v Speaker 1>And that's going to be hooked up in the show

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<v Speaker 1>notes as well. And if you're not quite ready for

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<v Speaker 1>that call yet, you can sign up for my plant

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<v Speaker 1>based Roadmap to Better Health on my website as well,

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<v Speaker 1>and that walks you through some simple steps for getting

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<v Speaker 1>started some of the tips we shared today as well

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<v Speaker 1>as some others, and then a few recipes, including one

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<v Speaker 1>for bolonaise sauce which uses we talked before about substituting

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<v Speaker 1>in your favorite flavors, but using just a substitute instead

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<v Speaker 1>of like ground beef for example, And this bolonaise sauce

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<v Speaker 1>uses you grind up mushrooms and walnuts and make like

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<v Speaker 1>a ground beef substitute. So even just to sign up

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<v Speaker 1>and learn that recipe then would help you expand on

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<v Speaker 1>your own tacos and chili's and that kind of thing.

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<v Speaker 1>So anyway, head on over to my website is the

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<v Speaker 1>very long answer and sign up for the roadmap, or

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<v Speaker 1>book a call if you'd like to talk more, because

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<v Speaker 1>I would just love to again help you eat more

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<v Speaker 1>plants in ways that you enjoy. That's what I do

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<v Speaker 1>here at Well is empowered, wonderful.

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<v Speaker 3>Well, thank you so much.

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<v Speaker 2>It was great to see you and interview you again.

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<v Speaker 2>Hopefully the episode will do as well as the last one.

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<v Speaker 3>So thank you.

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<v Speaker 1>Yeah, thank you so much for having me here. Esther,

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<v Speaker 1>It's always good to talk with you and your listeners.

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<v Speaker 2>I hope you found this helpful. Please share, rate, leave

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00:21:27.240 --> 00:21:29.720
<v Speaker 2>a review, and follow Plant Based Diet on your favorite

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<v Speaker 2>podcast listening platform. You can find us on YouTube and

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00:21:33.839 --> 00:21:37.559
<v Speaker 2>Instagram at Alternative Food Network. We also publish a monthly

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<v Speaker 2>newsletter that includes plant based recipes, links to our latest episodes,

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<v Speaker 2>and the occasional giveaway. You can subscribe for free by

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<v Speaker 2>going to our website at alternativefoodnetwork dot com and click

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<v Speaker 2>the newsletter sign up button. Until next time, thanks for listening.

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<v Speaker 2>All content provided or opinions expressed in this podcast or

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<v Speaker 2>for informational purposes only, and are not a substitute for

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00:22:05.920 --> 00:22:09.440
<v Speaker 2>professional medical advice. Please seek advice from your doctor or

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<v Speaker 2>other qualified health care practitioner.
