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Forks Over Knives Plan Pushes Whole Food Vegan Diet for Beginners

forks-over-knives

Most, if not all, chronic disease can be controlled, even reversed, with a diet that eliminates animal products and processed foods and is ultra-low in fat. At least that’s the premise of Forks Over Knives, the film and the book that “helped spark a nutrition revolution.” It spotlights the benefits of a whole food diet (nothing processed or refined) limited to plant products (no meat, fish, poultry, eggs, milk, yogurt, cheese, or gelatin) and with negligible fat (no oils, including olive oil and nuts). The Forks Over Knives Plan, a new book in the series, was written by two medical doctors, Alona Pulde and Matthew Lederman, who treat patients with this dietary regimen. This book is designed to help with the transition and assumes the reader has embraced the premise and is ready to begin.

The book starts with a “background” of scientific evidence to make the case for the diet. (Just watch the film.) Next up is The Forks Over Knives Plan, the actual scheme the doctors use to complete the transition to a vegan diet over four weeks. Each week targets a particular meal to make vegan:

  • Week 1 focuses on breakfast
  • Week 2 on lunch
  • Week 3 on dinner
  • Week 4 focuses on lifestyle issues

The readings, oriented around the week, dig into nutrition information and practical issues. For instance, which foods to stock at home and what to eat in a restaurant. The information may or may not be new, depending on your level of veganism. ForksOverKnives.com has more tools to support this transition.
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Kristy Brock Lost 93 Pounds after She was Diagnosed with Celiac Disease, and Started Running

Kristy Brock remembers the day she saw the scale hit 300 pounds. “I felt like I had hit bottom,” she admitted. “I had no where to look but up, and I came to a place where I realized I had to surrender. I let go of the food issues. I wanted to be an example of self-control, love and life, not loss of control and laziness.”

Kristy Brock used a combination of “real food” and running to lose an amazing 93 pounds.

kristy brock before after

More from Kristy  -

Tell me when your weight struggles began. Weight has been a personal struggle for me for as long as I can remember. I joined “Diet Workshop” in 4th grade and went from 90 pounds to 70. In high school I struggled with anorexia and bulimia. After high school I married someone who struggled with drug addiction, and I dealt with the stress of that by seeking comfort in food. I also had three children and gained weight with each of them.

What habits specifically led you to gain weight? I didn’t have any control over portion size, or what I was eating. I ate foods that tasted good and made me feel good. I felt like the food controlled me. I ate when I was bored, when I was tired, when I was stressed

What caused you to realize you needed to change? When the scale hit 300 pounds, it scared me. I had little to no energy, and had four active kids (two of whom are on the autism spectrum) to take care of. I started to feel like the “fat mom”, and was embarrassed for my kids. I kept thinking of What’s Eating Gilbert Grape and how they felt about their obese mom.


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Fall for Kale and White Bean Stuffed Sweet Potatoes for Dinner

kale-bean-sweet-potato

As fall approaches, I can’t get enough of nutrient dense root vegetables. Most notably: the sweet potato. While some prefer variety in their diet, I could eat some form of sweet potato every day: mashed for breakfast, fried for lunch, and stuffed for dinner.

sweet-potatoes

Stuffed sweet potato, you ask? Yes. My multiple experiments in the kitchen to include as much sweet potato as possible has led to one of my staple year-round dinners –the kale & white bean stuffed sweet potato. Who needs to wait for fall to have a hearty, yet surprisingly light, dinner? Not me!

Sweet potatoes are an all-star source of beta-carotene, vitamin A, and the purple sweet potatoes are even thought to have anti-oxidant and anti-inflammatory properties. Just as the recipe name implies, you simply bake the sweet potatoes, choose your green and your white bean, prepare as directed, then stuff the greens & beans into the sweet potato for a healthy and satisfying edible boat! It’s truly delicious.
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Sorry Trader Joe’s! This DIY Bistro Salad is Better Than the Original

trader joes copycat bistro salad

I love me a quick trip to Trader Joe’s as much as the next person (hello cheap and yummy wine, grab-and-go healthy snacks, free samples…). But sometimes, I don’t always love the price you pay for the convenience of their healthy prepared snacks and meals.

One of my favorite options for a to-go lunch is the Trader Joe’s Bistro Salad: kale, garbanzo beans, chopped nuts, edamame, and dried cranberries. I’m such a sucker for dried cranberries! But paying a few too many dollars for a very DIY-able salad? Not so much.

bistro salad ingredients

I set out to create a similar salad, and came out with something that the tummies in my household believe to be much better! Not only for your wallet, but for your taste buds, too!
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Back to School Clean Eating Cookies Made Just About Any Way You Like!

allergy cookies

It’s that time of year again for brown bag lunches and busy fall schedules. To keep the kids healthy AND keep their sweet tooth happy, try these super simple, super clean cookies. What we love about these cookies is that they are very forgiving and flexible in terms of the goodies you add in at the end.

Consider adding almond butter, cocoa powder, protein powder, chopped almonds, canned pumpkin, extra cinnamon…the sky’s the limit!

healthy cookie ingredients

The mashed bananas as the base is a great way to keep the cookies moist while providing a stable base packed with nutrition and energy. Adding oats provides essential fiber to keep little bellies full.
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