Here are fun "bites" for your social messaging efforts. We chose the topic of a plant based diet using evidence from the 2015-2020 Dietary Guidelines for Americans.
- Plant based = MORE vegetables, fruits, whole grains, legumes, nuts, seeds
- Plant based = LESS animal based foods and processed foods
- Consistent evidence indicates that a dietary pattern that is higher in plant-based foods is more health promoting
- A plant-based diet is associated with a lower environmental impact.
- Who – anyone who wants to improve their health and make more conscious decisions that support sustainability of the environment.
- Vegans only eat foods from plants: fruits, vegetables, legumes (dried beans and peas), grains, seeds, and nuts and avoids all animal foods.
- Lactovegetarians consume plant foods plus cheese and other dairy products and ovo-lactovegetarians include eggs, too.
- Flexitarians are vegetarians most of the time but they will eat meat sometimes.
Here are four easy ways to start being more plant-based in your eating pattern today:
- Eat meatless meals one or more nights a week.
- Vegetarian chili and beans soups are a great start.
- Try a vegetarian sandwich or salad for lunch with nut butter or with lots of veggies.
- Use less meat or poultry per person when preparing meals by building them up with whole grains, vegetables, beans, and nuts.
- Choose a whole-grain and fruit-based breakfast like oatmeal.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.