Bonjour, mes amis.
This week, we’re heading to the bayou to celebrate Mardi Gras with Camryn Clements, The Plant-Based Cajun!
Dan Buettner from the Blue Zones was the first to introduce us to Camryn because she’s one of the chefs featured in his new book, The Blue Zones American Kitchen.
Camryn is a busy Mom and when her young family moved from Louisiana to Texas for her husband’s medical residency, she found herself missing her cajun culture, especially being so isolated and far away from home during the pandemic.
At the same time, she and her family were also trying to improve their own health so she started taking some of her favorite cajun dishes and making them plantstrong. We’re talking about mushroom etouffee, jambalaya, tofu shrimp, red beans and rice, and even king cake. The plant-based cajun knows just the right combination of spices to kick up your taste buds and have you dancing with your friends and family.
And, with Mardi Grad right around the corner, we couldn’t think of a better time to celebrate Camryn and the authentic cajun flair she shares with her audience.
So, no matter where you are on your plantstrong journey, let’s let the good times roll, or as they say down there in Louisiana - “Laissez les bons temps rouler!"
About The Plant-Based Cajun
Camryn grew up in Lake Charles, LA with all the trappings of a true Cajun: Mom made the cuisine, Dad and her siblings studied and spoke French (very rusty at this point in life!), and her Dad played in a Cajun band that we performed in often. Her childhood was full of culture.
Her husband began his residency in Internal Medicine in 2018. At the time, he was battling fatty liver disease along with other health issues related to unhealthy eating (the Standard American Diet). They knew they needed to change, and they knew where the evidence pointed: the plant-based diet.
The plant-based Cajun was born!
Episode Resources
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The Plant-Based Cajun Instagram: @theplantbasedcajun
The Plant-Based Cajun Website
The Plant-Based Cajun YouTube
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Join us in Black Mountain, NC for a Transformative PLANTSTRONG Retreat - April 16-21, 2023 https://plantstrongfoods.com/pages/2023-black-mountain-retreat
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Theme Music for Episode
Ep. 183: D. Anthony Evans - Embracing the Pain in Order to Live
Ep. 182: John Tanner, PhD - In a Heartbeat, from Death to Plants
Ep. 181: Pinky Cole, The Slutty Vegan, is Blowing Meat Lovin' Minds
Ep. 180: Are Coconuts a Plantstrong Food?
Ep. 179: Dominick Thompson - Eat What Elephants Eat
Ep. 178: Dr. Uma Naidoo - This is Your Brain on Food
Ep. 177: Let's Get Moving! Rip Explains the Real Benefits of Exercise
Ep. 176: BONUS - Dr. Zachary Burns - Moving Medicine Forward with the Plant-Based Physicians of Tomorrow
Ep. 175: Dr. John McDougall - Truth Bombs and Starches for the Win
Ep. 174: Paul Chatlin - Broccoli Over A Bypass Saved This Man's Life
Ep. 173: Dan Buettner - Exploring The Blue Zones American Kitchen
PLANTSTRONG and Switch4Good Cross-Over - From Binge Eater To An Ultra-Runner With Ryan Duff
Ep. 172: Dr. Kristi Funk - Eat Plants, Crush Cancer
REPLAY Dr. Dawn Mussallem - This Plant-Based Physician Survived Two Death Sentences To Become a Real Life Wonder Woman
Happy Friendsgiving - Keeping the Holidays PLANTSTRONG
Ep. 170: Hellah Sidibe - Running Across America and Into our Hearts
Ep. 169: Dr. Caldwell B. Esselstyn - Should You Drink Your Greens?
Ep. 168: Robynne Chutkan, MD: Dirt, Sweat, and Veggies - To Fortify Your Gut
Ep. 167: The Mediterranean Diet Done Right with Debbie Adler
Ep. 166: Dr. Yami - How to Love Your Body and Plantstrong Food at Any Age
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