In this episode, Tracy and Eden tackle one of the latest nutrition hot topics: seed oils. Are they truly harmful, or just the newest victim of diet culture’s cycle of ingredient “villains”? From omega-3 to omega-6 ratios, extraction methods, and the hype around alternatives like beef tallow, the conversation dives into what the science actually says and how to keep perspective in the kitchen. Along the way, Tracy and Eden share practical cooking tips, balanced swaps, and a reminder that context matters far more than a single ingredient.

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• The difference between saturated, monounsaturated, and polyunsaturated fats and where seed oils fit in

• What research says about replacing animal fats with plant oils and its impact on mortality

• Omega-3 vs. omega-6 fatty acids and why the “ideal ratio” is more complicated than it seems

• The truth about seed oil processing, from cold-pressing to chemical extraction

• Why swapping seed oils for animal fats like beef tallow or lard is not a health upgrade

• Cooking tips for when to use olive oil, avocado oil, or seed oils and how to minimize overall oil use

• The bigger picture and how processed foods muddy the seed oil debate

• Fats and Cholesterol (Harvard T.H. Chan School of Public Health)

• Dietary Fat: Know Which to Choose (Mayo Clinic)

• Healthy Plant-Based Baking Swaps (Forks Over Knives)

• Yes, Avocado Oil is Good for You (Cleveland Clinic)

💬 Have questions about the DGAs or curious what a plant-forward plate looks like? Submit them here or reach out via our Instagram.

In today’s episode, Tracy is back just in time to dig into one of the hottest topics in nutrition: anti-inflammatory diets. She and Eden break down how chronic inflammation underlies everything from joint pain to heart disease, and how plant-based eating can help reverse the tide. From tofu bagels to seitan duck pancakes, this episode is as delicious as it is insightful.

Key highlights:

- What is an anti-inflammatory diet and why is it important?

- How your microbiome and fiber intake shape your health outcomes - The role of omega-3s, whole grains, and plant proteins in reducing inflammation

- Why even small dietary shifts (like swapping 3% of calories from animal to plant protein) can have a huge impact

- How anti-inflammatory diets influence arthritis, aging, gut health, energy, and more

Resources

Resources:

• Balanced.org

• Mediterranean diet for heart health (Mayo Clinic)

• Picking healthy proteins (American Heart Association)

• Therapeutic effects of turmeric or curcumin extract on pain and function for individuals with knee osteoarthritis: a systematic review (NIH)

• The intestinal microbiota fuelling metabolic inflammation (Nature)

• Dietary fiber intake and all-cause and cause-specific mortality: An updated systematic review and meta-analysis of prospective cohort studies (NIH)

More to Explore:

• Foods that fight inflammation (Dr. Frank Hu, Harvard Health Publishing)

• Submit them here or reach out via our Instagram.

In this episode, Tracy and Eden welcome back Audrey Sanchez from Balanced.org for a deep dive into one of the most controversial –and consequential– aspects of U.S. nutrition policy: the Dietary Guidelines for Americans (DGAs). Together, they unpack how these guidelines are developed, the growing tension between science and politics, and what it all means for everyday eaters. From vegan buffets to burrito bowls, this episode balances flavorful inspiration with policy-level impact.

Key highlights:

• How the Dietary Guidelines for Americans (DGAs) are developed, and who gets a seat at the table
• The disconnect between science and simplification in national nutrition guidance
• Industry influence, public commentary, and where bias creeps in - Why the 2025–2030 guidelines may look drastically different—and what’s at stake
• The push to prioritize plant proteins, limit saturated fats, and promote water as the default beverage
• What Tracy and Eden tell their patients when asked, “What should I eat?”

Resources:

• “2025 Dietary Guidelines: Why the Reform Act Matters for Your Family, Your School, and the Future of Nutrition Policy” (Balanced.org) - 2020–2025 DGAs USDA.gov
• Canada’s Food Guide (Government of Canada)
• The Plate Method (MyPlate.gov)

More to Explore:

• “Perspective: Challenges and Controversial Issues in the Dietary Guidelines for Americans, 1980–2015” (PubMed)
• “Dietary Guidelines for Americans” (Center for Science in the Public Interest)
• “US Dietary Guidelines for Americans—101” (Nutrition Coalition) - “New Thinking on Saturated Fat” (Harvard Medical School)
• The Vegan Buffet at Ching Dao and Table Mesa (Boulder, CO)

Have questions about the DGAs or curious what a plant-forward plate looks like? Submit them HERE or reach out via our Instagram!

In this episode, Audrey and Eden dive into the world of vegan baked goods—exploring everything from smart baking swaps to store-bought favorites. Whether you're a dessert devotee or a reluctant baker, there's something here for everyone. We break down how to replace dairy, eggs, and butter in baking, offer tips to improve your plant-based creations, and share some go-to recipes and products to satisfy your sweet tooth—without sacrificing your values or health goals.

Tracy's Peanut Butter Chocolate Chip Cookies

Almond Cake by The Buddhist Chef A fluffy, easy-to-make cake that uses almond flour for a light texture and added fiber.

Ube Pie by Sweet Simple Vegan A creamy, coconut-topped pie made with frozen purple yam (ube) for a unique, colorful dessert.

Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero

Sweet Loren’s Cookie Dough Refrigerated, ready-to-bake (or ready-to-eat!) cookie dough—perfect for a quick treat.

Abe’s Muffins & Coffee Cakes Nut-free, school-safe vegan muffins, cakes, and snacks available at many major retailers.

Daiya Vegan Cheesecake Store-bought, plant-based cheesecakes for a no-fuss dessert option.

Egg Replacements:

• Binding: Flax egg (1 tbsp ground flax + 3 tbsp warm water), chia seed gel

• Leavening: Baking soda + vinegar, mashed banana

• Moisture/Richness: Applesauce, silken tofu, mashed avocado

Dairy Replacements:

• Milk: Almond, soy, oat, or any plant-based milk

• Butter: Plant-based butters, coconut oil (in moderation)

• Buttermilk: Plant milk + 1 tbsp vinegar or lemon juice

• Creams: Coconut cream, blended cashews

1. Start familiar – Try veganizing recipes you already know and love.

2. Make one swap at a time – Don’t overhaul everything on your first try.

3. Understand ingredient roles – Know if an egg is for binding, leavening, or moisture.

4. Measure carefully – Baking is chemistry, so ratios matter.

5. Let batters rest – Especially when using alternative flours or no gluten.

In this episode, we're joined by Audrey Lawson-Sanchez (Executive Director of Balanced.org) to talk about the health and environmental risks of processed meats, why they're still so common on school and hospital menus, and how to start making simple, satisfying swaps. From evidence-based insights to easy plant-based alternatives, we cover everything from Beyond sausages and tempeh bacon to jackfruit, carrot hot dogs.

• Balanced.org

• Rainbow Plant Life

• IARC Processed Meat Classification (2015)

• Gonzalez et al., Food Research International (Review on meat and cancer)

• Zang et al., British Journal of Nutrition (2023) – Processed meat and chronic disease

• NCI et al., International Journal of Environmental Research and Public Health – Processed meat and depression

• Lightlife Tempeh Bacon

• Jack & Annie’s – Jackfruit-based meat alternatives

• Simple Truth Eggplant Bacon

• Sweet Earth Benevolent Bacon

In this episode, Eden is joined by Audrey Lawson-Sanchez, Executive Director of Balanced, to explore the often-overlooked impacts of poultry consumption—from health and nutrition to antibiotic resistance, food safety, and environmental concerns. They discuss nutrition and health implications, factory farming risks, pandemic potential, and how menus can move beyond chicken to healthier, more sustainable options. It's all about progress, not perfection—and this conversation is packed with practical tips, favorite swaps, and big-picture insights.

• "What’s Wrong With Factory Farming?" – Public Health Ethics (2015)
• We Are the Weather by Jonathan Safran Foer
• You Are What You Eat – Netflix docuseries
• The Smell of Money – Documentary on factory farming

• Meati Foods
• Daring Foods
• Banza Pasta
• Rebellyous Foods

We're talking all things eggs — why prices are up, what bird flu has to do with it, and how to swap them out with delicious, plant-based alternatives for cooking and baking. 🍳🌱

Season 1 Episode about eggs

Sources:

• NIH: Choline in Plant Foods

• USDA: Bird Flu Updates

• FDA: Bird Flu in Dairy

Products & Companies Referenced:

• FOLKE (Vancouver)

• Watercourse Foods (Denver)

• JUST Egg

• Bob’s Red Mill

• Wonder Eggs

• Vegan Cupcakes Take Over the World

In this episode, we'll explore the science and practicalities of plant-based eating for older adults—covering everything from nutrition, muscle preservation, cognitive health, and longevity strategies inspired by the Blue Zones.

• How to make plant-based meal prep easy and enjoyable
• Is it safe to go plant-based at any age?
• Nutrients to watch: Protein, Calcium, B12
• How diet and movement work together to prevent sarcopenia and cognitive decline
• Lessons from The Blue Zones—what the world’s longest-living people eat and do daily
• Practical resources: meal delivery services and building community support

• The Blue Zones Documentary – Netflix
• How Not to Age by Dr. Michael Greger – Book Link
• MicroRNA & Plant-Based Diets Study – Liu et al. (2020) Precision Clinical Medicine – Read Here
• Nutritional Prevention of Cognitive Decline Study – Dominguez et al. Nutrients Journal – Read Here
• Lessons from the Blue Zones & Lifestyle Medicine – Cruzi et al. American College of Lifestyle Medicine – Read Here

• Meal Delivery Services: Purple Carrot, Whole Harvest, Vistro
• Insurance & Medically Tailored Meals: Check if your health plan covers plant-based meal services
• Find a local plant-based community: Meetup | PlantPure Communities