Today is the Day Meghan Telpner and Josh Gitalis

Food prices are at a 10-year high right now, and many staple ingredients are more expensive than they used to be. This can make it extra challenging to eat healthfully and cook from scratch! In this episode of the Today Is the Day Podcast, Meghan and Josh share simple tips that can help lower your food costs.
You'll discover:
- Why seasonal eating is key to saving money
- The benefits of buying certain foods in bulk
- Nutrient-dense wild foods and how to find them for free
- Tips for growing your own foods at home - even if you don't have an outdoor space
- Bartering ideas
- How to reduce food waste, so you're not throwing your money in the compost or trash
- Essential meal prep, produce storage and freezing tips to help you make the most of the food you buy.
And you'll learn simple and economical recipes to prep in advance and menu planning strategies so you don't end up ordering in!
SHOW NOTES: https://www.culinarynutrition.com/healthy-on-a-budget/
COURSE DETAILS: https://culinarynutrition.com/program
FREE CLASS: https://culinarynutrition.com/milk-class

Organic foods and ingredients have steadily risen in popularity over the last two decades. What does the organic label mean, how do you know what you're getting and is it worth the extra money?
In this episode of the Today Is the Day Podcast, Meghan and Josh break down organics and share:
- what organic labels mean
- what is and isn't allowed in organic food
- Meghan and Josh's go-to resources for learning about which foods have the most and least pesticide residues
- how to make sense of the agricultural studies that look at organic vs conventional foods
- Meghan's idea for naming foods that is a big paradigm shift
- how to determine whether an organic food is health-washed - and how to avoid being fooled by organic labels
- what 'Big Organic' is and how it impacts our health
- how Meghan and Josh choose their produce based on local, organic, seasonal and sustainable options
SHOW NOTES:https://www.culinarynutrition.com/fooled-by-the-label/
COURSE DETAILS: https://culinarynutrition.com/program
FREE CLASS: https://culinarynutrition.com/milk-class

Whether to include animal products in your diet or not is a common factor people consider when figuring out what to eat. At the Academy of Culinary Nutrition we are supportive of and inclusive of all dietary styles. We respect that some people will thrive on a vegetarian diet or vegan diet, and others are more balanced when they include animal-sourced protein.
In this episode of the Today Is the Day Podcast, Meghan and Josh compare the vegan and Paleo diets, sharing:
- how to make sense of the nutritional research on the vegan and Paleo diets
- the difference between processed vegan and Paleo diets and their whole food versions
- how sugar consumption, meat quality and ultra processed foods affect our health when following vegan or Paleo diets
- whether the benefits of a vegan diet derive from the lack of animal products or the presence of a ton of veggies
- a brief discussion of the ketogenic diet and its impact on health
Plus, why our diets need to evolve based on our individual emerging needs and objectives!
SHOW NOTES: https://www.culinarynutrition.com/what-the-heck-should-i-eat/
COURSE DETAILS: https://culinarynutrition.com/program
FREE CLASS: https://culinarynutrition.com/milk-class

Superfoods don't have to be expensive, hard to find and come from faraway lands. Thankfully, there are many superfoods that are widely accessible, affordable and can easily be part of an everyday diet. These foods are what we're talking about in today's episode of the Today Is The Day Podcast!
Meghan and Josh share:
- one of their favourite foods that cost pennies a batch to make
- nutritionally-dense foods that give you a big bang for your buck
- the benefits of fermented foods - and how to ferment them at home and save money
- inexpensive plant-based proteins and why they're a healthful addition to your diet
- the everyday, cheap staple vegetable you need to have in your kitchen
Plus loads of tips and ideas for how to use accessible superfoods in recipes!
SHOW NOTES: https://www.culinarynutrition.com/healthy-on-a-budget/
COURSE DETAILS: https://culinarynutrition.com/program
FREE CLASS: https://culinarynutrition.com/milk-class

You can carve out 20 minutes to make a meal, right? In this mini episode of the Today Is The Day Podcast, Meghan and Josh are sharing their go-to 20-minute weekday meal ideas to help you cook a delicious dinner quickly (especially if you have prepped a little in advance!)
SHOW NOTES: https://www.culinarynutrition.com/whats-for-dinner-stress/
COURSE DETAILS: https://culinarynutrition.com/program
FREE CLASS: https://culinarynutrition.com/milk-class
They share:
- Meal ideas you can make without really having a recipe
- How to include more nutrition in your meals, as well as incorporate those unpopular vegetables
- How to adapt recipes to be vegan, omnivore, or grain-free
- How to make your meal ingredients stretch and use all the leftover bits and bobs
- Choose-Your-Own-Adventures meals to offer customization to family members (particularly those selective eaters!)
Plus, a few special weekend meal ideas you can make from scratch when you have more time.

Gluten sensitivity is increasingly common - but is it a true issue, or just a passing fad? In this episode of the Today Is the Day Podcast, Meghan and Josh discuss gluten sensitivity and how to figure out if you're gluten sensitive.
In this episode, you'll learn:
- what gluten sensitivity is and how to recognize symptoms of it
- who is most likely to react to gluten
- the latest research on gluten sensitivity why the findings are relevant to all of us
- how gluten can mask other health problems
- the common tests available for gluten sensitivity and what they indicate
Plus Meghan and Josh share the story of their gluten 'breaking point' and what made them decide to eliminate it entirely.
SHOW NOTES: https://www.culinarynutrition.com/is-the-gluten-free-diet-a-fad/
COURSE DETAILS: https://culinarynutrition.com/program
FREE CLASS: https://culinarynutrition.com/milk-class