Whole-Food, Plant-Based Day 1: Let’s start where it all started for me. This is kind of embarrassing to admit, but my change in mind all stems from Zac Efron. I was watching the Sardinia episode of his Down to Earth series and in this episode they discuss Blue Zones. These are places in the world where there is a high concentration of centenarians. Scientists have studied the diets and have found that they are mostly whole-food, plant-based. The information I learned from this episode seemed to be opposite of everything I knew about the “importance” of protein from meat.

Research: High-intake of protein=higher risk of cancer (especially protein that comes from meat). When you are young and growing, protein is important. When you are past middle age, it is best to slow down the cellular process. Otherwise, too many may lead to mutated cells of cancer. Protein from meat pushes the accelerator on almost every age-related disease.

Resource: “Down to Earth with Zac Efron-Sardinia” (Netflix)

Recipe: Lentil Bolognese-When I first switched to being a pescatarian, I didn’t understand how anything could reach the flavor levels of some of my favorite, slow-cooked meals. I just needed to be educated on what provides that rich, umami flavor I love in those dishes. Here is an example of one recipe that pulls off all of the flavor of one of my favorite dishes while also providing a healthy source of protein, fiber, iron, and so much more! (https://rainbowplantlife.com/10-ingredient-vegan-red…/…)