Think Outside The Lunchbox Nutritionist
My life began in a small farming community with a very large family garden, more fruit trees than a kid cares to count and daily chores outdoors. In addition to teaching me the challenges that farmers face with the seasons to grow food, it also taught me to appreciate the texture and flavor of truly fresh produce. Most of our meals were eaten together as a family and were balanced with the major food groups (including dessert). I credit my parents with building this foundation and knowledge of how to balance life with health and helping me become who I am today.
Continue reading “Julie Salmen, MS, RD”
Meet Dr. Scott Stoll – Introduction
Dr. Stoll is the co-founder of the Plantrician Project, the International Plant BasedNutrition Healthcare Conference, the International Journal of Disease Reversal andPrevention, and the Regenerative Health Institute, a unique collaborative project with the Rodale Institute. He serves on the advisory board at Whole Foods for their healthcare clinics and served as a member of the Whole Foods scientific and medical advisory board. Dr.Stoll is the Chairman of the board for the Plantrician Project and chief medical director for the Rouxbe cooking school.
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Meet Keegan Kuhn – Forward
Keegan Kuhn is the award-winning co-director of the highly acclaimed documentary films Cowspiracy (executive produced by Leonardo DiCaprio) What The Health(executive produced by Joaquim Phoenix) and director of Running For Good: The FionaOakes Documentary. Kuhn is the owner and operator of First Spark Media, a digital film production company tailored to creating films for social justice. For more information visit www.firstsparkmedia.net.
As a registered dietitian and food and nutrition expert, Kayli Dice has devoted her entire career to helping people shift toward eating more plants. She believes food should be enjoyable, simple, and nourishing. Kayli authored the Plant-Based NutritionQuick Start Guide, chairs the American College of Lifestyle Medicine Registered DietitianMember Interest Group, and is Director of Nutrition & Healthcare at Lighter, Inc.
Caryn Dugan is St. Louis, Missouri’s leading expert in plant-based culinary nutrition and education. She adopted this way of eating after losing her dad to cancer and only weeks later also receiving that diagnosis. She helps others transition to a plant-strong diet through classes, events and programs she designs. You can also find her doing regular cooking segments on local affiliates of NBC, CBS and FOX morning shows. Most recently Caryn opened Th e Center for Plant-based Living the nation’s first plant-based nutrition and culinary education center. website: http://stlveggirl.com
I am in better shape now at 40 years old than I was at 20. This isn’t because I diet or have an intense fitness regime: it’s because I have adopted a healthy lifestyle. And I want to help YOU live a happy, healthy life too by making sensible choices.
Continue reading “Nele Liivlaid”
Hi I am a Los Angeles born Chilean plant-based chef that’s all about positive thinking, kindness and healthy living. Growing up in Chile I was exposed to a wide variety of vegetables and fruits at an early age. Th is created a solid foundation for me to be able to sustain a plant-based vegan diet as an adult. My enthusiasm towards this lifestyle and love for others have encouraged me to share my message. Th rough music, food photography, writing and healthy recipe development I hope to inspire other families to bring light to their best selves as well.
Sharon Palmer, RDN, MS in Sustainable Food Systems, is known as The Plant-PoweredDietitian. She is an award-winning journalist, author, and plant-based and sustainabilityfood and nutrition expert based in Los Angeles.
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Neil Popp is extremely passionate about plant-based culture, and loves using ripe, fresh ingredients to create dishes that can surprise anyone’s taste. “We are the future, and the future is plant nutritious”!
Reuel Rodriguez has worked as a professional chef for over ten years. With his unwavering compassion for others and positive leadership skills becoming a chef was a no-brainer. His passion for veganism and healthy eating began eight years ago when he decided to prioritize the planet. He dreams of going back to his roots and starting his own Hawaiian-fusion restaurant that not only tastes good but is good for you.His passion for healthy eating comes out in each delicious meal he prepares by using only the best ingredients To me Think Outside The Lunchbox means being mindful being creative and thinking from the Heart about our choices.