Join @stlpcl Saturday from 5-7 PM at the Helix Center for a WFPB Potluck. Following the meal, Sharon McCarron will share her inspirational story of how a whole food, plant-based diet radically transformed her life. Sharon turned 62 in May 2017 and weighed 349 lbs. Recently diagnosed with another blood clot in her leg, the writing was on the wall; more diagnostic tests and medications were on the horizon. Her retirement wasn't turning out as she had expected. Something had to change. Then, 5 days into the decision to change her eating habits, she watched Fork Over Knives...
Still obsessing over these jalapeño and salsa corn muffins🌽 from @jane_esselstyn_rn 🌱Thankful for all the @stlpcl volunteers that helped make the latest Food with Friends event possible.
Spent the last two weeks in Beijing 🇨🇳 and left with a new appreciation for bok choy. I had it nearly every meal😋 Looking forward to growing my own next year.🌱What’s your favorite leafy green?
I’m a huge fan of steel cut oats and eat them every morning with a combination of seasonal fruit. The last few weeks I’ve added a banana, peach, and a handful of strawberries🍌 🍑 🍓 to every bowl. Top with cinnamon and hemp seeds.
Bean and pasta salads, corn on the cob, and carrot dogs🌱Happy 4th fam!
Refueling after the march with a few slices from @pizzaheadstl 🍕
Beautiful day in downtown #KCMO ☀️ Enjoying a plant-based bowl from @proteinhousekc 🌱 Organic Tofu, Grilled Portobello Mushroom, Quinoa, Chopped Garlic, Sweet Potato, Squash, Red Onion, Red Peppers, Broccoli, Cauliflower, Black Beans, Chickpeas, Sriracha, Red Pepper Flakes
If you’d like to understand the relationship between food and health join @stlveggirl @nutrition_facts_org & @dr_esselstyn at the Plant-Based Nutrition Summit on July 14 at @wustl_official
Aloo gobi from @stlindiapalace 🌱🇮🇳 Cauliflower and potato with assorted spices.
Nachos from @seednola 🌱 roasted corn salsa, cashew queso, black beans, guac, cashew sour cream, corn chips and walnut crumbles
Homemade pizza 🍕with Daiya Cutting Board shreds mozzarella. I’m usually not a fan but the new shreds have a different texture and melt much better than other products.
Coconut burger, mac & cheeze, and a triple chocolate avocado 🥑 shake from @seednola
“What do I eat?” This question always comes up when discussing how to incorporate more plant-based meals into your diet. The breakfast platter from @seedzcafe is a great example of how you can still enjoy your favorite foods by making simple substitutions. This platter uses tofu and tempeh instead of eggs and bacon.
Looking forward to @stlouisearthday this weekend. Come by the @stlpcl booth and say hi. 👋
Coconut burger from @seednola 🌱coconut crusted field roast patty with avocado, lettuce, tomato, and buffalo sauce.