Physician to Physician Plant-Based Nutrition

Dr. Tracy Cushing and Dr. Eden English
  • 5.0 (25)
  • MEDICINA
  • CADA DOS SEMANAS
Physician to Physician Plant-Based Nutrition

Breaking down the nutrition science behind plant-based diets and answers the questions most physicians have and most patients ask.

  1. HACE 2 DÍAS

    Pediatrics

    In this episode, we're learning from Dr. Noemi Adame, also known as the "Veggies Over Pills" doctor. Dr. Adame shares her inspiring journey to plant-based living and how she integrates this lifestyle into her pediatric practice. From tips on fueling active families to addressing common myths about protein, dairy, and fruit, this conversation is packed with actionable insights for parents and health enthusiasts alike. Plus, hear about her innovative programs like Camp Veggie, designed to teach kids about the connection between food and wellness.  Resources Mentioned: Visit Dr. Adame’s practice: www.culverpediatrics.com Follow @CulverPeds on Instagram and Facebook for more updates.

    32 min

  2. 5 NOV

    Bonus: Practical Plant-Based Lunch Ideas

    In this episode, we’re diving into one of the most practical meals of the day—lunch! Join us as we share our favorite go-to plant-based lunch ideas, from fresh avocado toast and hearty baked potato soup to quick wraps and satisfying smoothie bowls. Whether you’re packing a lunch for work, looking for school-friendly options, or grabbing something on the go, this episode is packed with tips to make plant-based eating easy, nutritious, and absolutely delicious.   Loaded Baked Potato Soup Recipe   Ingredients:2 tsp olive oil1 medium yellow onion3 garlic cloves5 large russet potatoes4 cups vegetable broth4 tsp vegan butter1 cup nondairy mil½ cup vegan sour cream¼ cup chives½ cup vegan cheese4 slices plant based baconBroccoli (1-2 heads) Saute onions and garlic in oil for a few minutes. Boil potatoes in water until soft. Add onions, garlic, potatoes, and vegetable broth to slow cooker. Cook on medium for about 6 hours. Cook bacon. Roast broccoli at 400 for 20 minutes. Combines remaining ingredients with potatoes in crock pot and enjoy!   Quick guide to meals mentioned: Trader Joe’s Frozen Fried Rice with Tofu: A quick meal made by adding tofu to Trader Joe's frozen fried rice—perfect for an easy, satisfying lunch from the freezer. Avocado Toast with Hummus and Toppings: A versatile avocado toast featuring homemade hummus, half an avocado, tomato, pepitas, and chia seeds, all layered on toast. Tracy also shares her version with sourdough, vegan mayo, vegan cheese, avocado, and an "everything but the bagel" seed mix. Loaded Baked Potato Soup: A warm, comforting baked potato soup made with plant-based cheese, cream, smoky tempeh "bacon bits," and broccoli. Perfect for a thermos-friendly lunch in colder months. White Bean and Spinach Stew with Vegan Sausage: A hearty white bean stew with spinach and vegan sausage, ideal for a crockpot meal that can be portioned for multiple lunches. PBJ Variations: A classic peanut butter and jelly sandwich with a twist, like using fresh blueberries instead of jelly or adding chopped fruit with peanut butter for a quick, nutritious option. Falafel and Hummus Wraps: An easy, customizable wrap using falafel, hummus, leftover sautéed veggies, or chickpeas. Can also include rice and any preferred sauce for extra flavor. Spinach and Vegan Cheese Quesadilla: A quick quesadilla filled with beans, spinach, and vegan cheese, topped with salsa or avocado for added nutrients. Taco/Nacho Bowls with Canned Chili: A simple lunch bowl with crumbled tortilla chips, canned vegan chili (like Amy’s), vegan cheese, sour cream, and optional toppings like salsa or "bitchin’ sauce." Smoothie Bowls with Toppings: A smoothie bowl made with plant-based milk, fruits, kale, granola, and nut butter, providing a refreshing yet filling option for a plant-based lunch. DIY Big Salad from Salad Bar: A “big salad” with greens, grilled tofu, beans, seeds, and other veggies, often found at salad bar restaurants like Mad Greens or Sweetgreen for a well-rounded plant-based meal. Peanut Butter & Banana/Apple Fruit Bowl: A quick fruit bowl with seasonal fruits like apples and bananas, topped with peanut butter or other nuts/nut butters. Quick Mediterranean Bowl (Hummus & Dolmas): A Mediterranean-inspired option featuring hummus, falafel, dolmas, or grape leaves—easy to find at Mediterranean restaurants.

    14 min

  3. 8 OCT

    Menopause, Part 2

    We’re back with part 2 of our episode on menopause with Dr. Michelle Tollefson! In this episode, we dive into everything from plant-based lunch ideas to the essential role fiber plays in gut health. Dr. Tollefson offers invaluable insights into how how fiber-rich diets support overall health, reduce inflammation, and fuel the gut microbiome. We also cover the impact of glycotoxins, the importance of fermented foods, and how a healthy diet promotes sexual health and well-being during menopause.

    17 min

  4. 24 SEPT

    Menopause, Part 1

    Join us as we dive into a vital conversation on women’s health with Dr. Michelle Tollefson, a leader in lifestyle medicine and women’s wellness. In this episode, we discuss everything from navigating menopause and perimenopause to the powerful role of plant-based diets in supporting cardiovascular, brain, and bone health. Dr. Tollefson shares her personal journey, evidence-based strategies for thriving beyond menopause, and practical tips on how to make simple dietary changes that can have a profound impact on your health. Whether you’re experiencing menopause, supporting someone who is, or just interested in women’s health, this episode is packed with insights you won’t want to miss! Listen now to discover how to harness the power of nutrition and lifestyle for optimal health and longevity.   Learn more about Dr. Michelle Tollefson  Find her book: PAVING a Woman's Path Through Menopause and Beyond

    34 min

  5. 10 SEPT

    Bonus: Practical Plant-Based Breakfast Ideas

    In this bonus episode, Tracy and Eden share their favorite plant-based breakfast ideas for those looking to start their day with a nutrient-packed, delicious meal. From savory oats and tofu scrambles to sweet overnight oats and DIY cream cheese, they discuss practical tips for making breakfast fast, flavorful, and family-friendly.   Follow us on Instagram @doctorplantpodcast   Featured Products Birch Bender Pancake & Waffle Mix   Featured Recipes Cream cheese - double recipe 3 cups raw cashews, soaked overnight or boiled for 30 minutes ½ cup plant-based yogurt, unsweetened 2 tbsps. Apple cider vinegar 2 tbsps. Lemon juice 2 tsps. onion powder 1 tsp. salt   Blend all well.  Then add ¼ - ½ cup fresh chives, pulse until blended     Sourdough French Toast  6 tsp ground flax 6 tbsp whole wheat flour 3 cups plant-based milk 1 loaf sourdough 6 tbsp nutritional yeast   Toppings: Blueberries Strawberries Bananas Maple syrup or powdered sugar Peanut butter (optional)   Directions Combine dry ingredients. Incorporate milk and blend well.  Dip sourdough slices in batter then cook on nonstick skillet until golden brown, flipping once. Top with toppings of choice and enjoy.   Overnight Crockpot Apple Cinnamon Oatmeal Fruit Mix: 2 tbsps. brown sugar 1.5 tsps. Cinnamon ¼ tsp nutmeg 3 medium apples, cored and sliced 1 cup dried cranberries ¼ cup plant-based butter   Oats: 2 cups whole groats 2 cups water 2 cups apple juice ¼ tsp salt   Directions: Mix brown sugar, cinnamon and nutmeg in a medium mixing bowl. Add apples and cranberries and toss well to coat.  Spray a 3-4 qt slow cooker with cooking spray.  Transfer the fruit mixture to the crock.  Dot with butter. Prepare oats: Add oats, water, apple juice and salt to the mixing bowl and stir very well.  Then pour over the fruit mixture in the slow cooker. DO NOT STIR. Slow cook: Cover and cook on LOW for 6-8 hours.  Stir before serving, then top with additional craisins, fruit, or nut butter and enjoy!   Physician to Physician Plant-Based Nutrition is produced in partnership with Balanced, a registered 501(c)3 nonprofit organization. Please consider supporting this podcast by donating to Balanced or connect with the team by visiting balanced.org

    21 min

  6. 27 AGO

    Plant-Based Nutrition for Endurance Athletes

    In this episode, guest Deborah Gertner, RDN, a registered dietitian nutritionist with over 14 years of experience in plant-based nutrition,  shares her journey to becoming a dietitian and offers insights into optimizing nutrition for endurance athletes. She also discusses her personal experiences with health challenges and how they shaped her approach to wellness and performance.   Connect with Deborah on Instagram and Facebook at @plantforwardendurancenutrition and on her website (https://www.plantforwardendurancenutrition.com/)   Studies & Resources: Physician's Committee for Responsible Medicine (PCRM) - Dr. Neal Barnard's WorkDr. Neal Barnard is known for his research on plant-based diets and their impact on various health conditions, including diabetes, heart disease, and weight management. Dean Ornish's Studies on Reversing Chronic DiseasesDr. Dean Ornish's work focuses on lifestyle changes, including a plant-based diet, and their ability to reverse chronic diseases such as heart disease. Caldwell Esselstyn's Research on Preventing and Reversing Heart DiseaseDr. Caldwell Esselstyn's studies demonstrate how a whole-food, plant-based diet can prevent and even reverse heart disease.Esselstyn's Research on Heart Disease The China Study by Dr. T. Colin Campbell"The China Study" by Dr. T. Colin Campbell is one of the most comprehensive studies on nutrition and chronic disease, linking plant-based diets to better health outcomes.   Products mentioned in this episode:  Native Food (Restaurant) - A 100% vegan restaurant offering a variety of plant-based comfort foods, including their popular buffalo chicken sandwich. Located in Glendale, Colorado, and other locations. Native Foods Just Egg - A plant-based egg substitute made from mung beans, offering a taste and texture similar to scrambled eggs. Just Egg Violife Cheese - A brand of dairy-free, vegan cheese made from coconut oil and fortified with Vitamin B12. It's known for its creamy texture and is used as a cheese alternative in various dishes. Violife Instant Pot - Instant Pot Tailwind - A brand of endurance fuel that provides hydration, energy, and electrolytes in a single drink, designed for athletes during long workouts and races. Tailwind Nutrition Spring Energy Gels - Natural energy gels made from whole food ingredients, offering sustained energy during endurance activities. They are vegan, gluten-free, and easy to digest.Spring Energy Picky Bars - Real food energy bars created by athletes, for athletes, with a balanced mix of carbs, fat, and protein. They are plant-based, gluten-free, and designed for performance and recovery. Picky Bars Element (LMNT) and Mortal Hydration - Hydration products providing essential electrolytes, particularly sodium, without added sugars. These products are used to support hydration during workouts and races. LMNT and Mortal Hydration Huel - A complete meal replacement product offering balanced nutrition with a blend of protein, carbs, fats, fiber, and essential vitamins and minerals. Huel's products are vegan and include options for those on gluten-free diets. Huel Owen (Only What You Need) - A brand offering plant-based protein shakes and meal replacements made from pea protein, flaxseed, and other natural ingredients. They are vegan, gluten-free, and free from the top allergens. Owen Skratch - A brand that produces hydration and fueling products for athletes, focusing on using real food ingredients. Their products include drink mixes and energy chews, suitable for vegan diets. Skratch Labs Liquid IV - A hydration multiplier that enhances water absorption, offering rapid hydration with added electrolytes. It's a popular choice for athletes and those needing quick rehydration. Liquid IV Untapped Maple Syrup - A natural energy source made from pure Vermont maple syrup, offering a simple, real food option for endurance athletes. It's vegan, gluten-free, and rich in antioxidants. Untapped

    44 min

  7. 13 AGO

    Practical Advice from a Plant-Based Dietitian

    Season 3: Ages and Stages is full of valuable, evidence-based nutrition science to help anyone and everyone, across all ages and stages of life, integrate more plant-based foods into their diets.    Episode 1 is for anyone looking to add more plants to their diets! Whether it’s your first time feeding yourself away from home or you’re looking to make your current meal plan more plant-based, guest Rhyan Geiger has practical advice for navigating the transition while keeping your health top of mind.   Rhyan is an award-winning vegan dietitian. She is a nutrition writer and two-time author of Vegan Slow Cooking for Two and Plant-Based Low FODMAP. She is the VEO (like CEO, but V for vegan) of Phoenix Vegan Dietitian, where she helps people enjoy more plant-based foods through nutrition coaching, media, and writing. You can learn more about Rhyan and connect with her on her website: https://phxvegandietitian.com/

    38 min

  8. 25/10/2023

    Bonus: Nutrition Policy & Advocacy

    In this Bonus Episode, we're talking with Audrey Lawson-Sanchez, founder and executive director of Balanced.org, about the ins-and-outs of nutrition policy and what it takes to advocate for change.    Learn more about Balanced.org on their site and take 30 seconds to endorse the Focus on Fiber campaign to get encourage the USDA to make dietary fiber a nutrition priority in school meals!

    40 min
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Breaking down the nutrition science behind plant-based diets and answers the questions most physicians have and most patients ask.

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