Jami Dulaney MD Plant Based Wellness Podcast Episode 13

Happy Holidays.Being plant based through the holiday season can be a challenge with all the parties and travel. It always helps to plan ahead and bring a covered dish that you can be safe with if all else fails. There are plenty of great options to fill your table with if you are the host such as green salads with pomegranate seeds and marinated green beans with red peppers for a festive look. We always have stuffed shells with tofu and spinach as well as mushroom meatballs. Pumpernickel bread with spinach dip, humus and roasted red pepper dips are also a hit. Today, I have the pleasure of speaking with Rip Esselstyn, the author of Engine2Diet and My Beef with Meat. He is an accomplished athlete as well being a former college swimmer at the University of Texas in Austin as well as a professional triathlete. He is a retired firefighter as well so he has a great understanding of folks that have eaten a very unhealthy high calorie diet and what it takes to provide tasty alternatives. We talk nutrition, triathlon and family. I think you will enjoy. Check out his website at Engine2Diet for information on emersion weekends where you can gain experience first hand with Rip and plant based eating. I can be contacted at jamidulaney@gmail.com. Send me questions to answer on the next show and feel free to leave a good rating on iTunes. I will give you a shout out next week if you do. Thanks.