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In November of 2018 I teamed up with Devyani Hunt, MD and presented foods + recipes that aid in lowering inflammation. The event was put on by PEAK Sport and Spine Physical Therapy. This event sold out quickly and we had quite a crowd on a snowy night in St. Louis. This just goes to show the demand there is on inflammation lowering foods and the education around it.

For years my friend, Dr. Jim Loomis, Medical Director for the Physicians Committee for Responsible Medicine (PCRM), and I wanted to collaborate on a project and during a lunch meeting while he was in town, I told him it was time St. Louis to host a plant-based event. Since 2011 I have been educating our community on the health benefits of a plant-based diet and it was high time we invite the plant-based pioneering researchers and physicians to our great town to share their information with us. And that's just what we did. On Saturday, July 14, 2018, the Plant-based Nutrition Summit unfolded in incredibly eloquent fashion to a sold out crowd at the prestigious Washington University. Thank you to all involved who helped us put St. Louis on the plant-based map!

St. Louis, MO (May 30, 2018): St. Louis’ first Plant-based Nutrition Summit will take place at Washington University on Saturday, July 14. Featuring world renowned experts on plant-based nutrition, the Summit will educate the public on the heath benefits of a plant-centric diet.

Are you: Tired of taking those high blood pressure meds? Struggling with type 2 diabetes? Scared you might have heart disease like others in your family? So is most of the country. When did chronic illnesses become the norm? You'll learn the answer to that question and more importantly, how to quite possibly reverse and even prevent the most common chronic illnesses that plague us today at this year's Plant-based Nutrition Summit held at Washington University in St. Louis on Saturday July 14.

Dr. Neal Barnard, St. Louis's own, Dr. Jim Loomis and the Physicians Committee for Responsible Medicine crew is heading to St. Louis April 9-11! As a part of their Kickstart Tour, you can find them, along with Kayli Dice of Lighter, Fred and Ricky's, Dr. Rosa Kincaid and yours truly, at a FREE Plant-based Health fair on Tuesday Evening from 6-9pm at Third Degree Glass Factory!

Super Bowl is not about the game, it's about the food. So eat well, and don't hate yourself in the morning. Here are 4 new delicious recipes you, too, can debut this year - and use all year long!

The staying power of bone broth to both the culinary and nutrition arenas has been mildly impressive to me, so I thought I'd give it a closer look to try and understand why it is so desirable.

My experience with L-Nutra's 5 Day ProLon Fasting Mimicking Diet (FMD)

It's crazy enough trying to get back into the swing of things, making sure there is a lunch in the hands of every little (and big) one of yours is not enough. Instead of a fight and packing something they'll trade or toss, listen to your picky eater and pack the rare good-for-them things that they will eat - better yet, have them help you! In this week's meals, the only thing I cooked was the brown rice, one package of GF pasta and I steamed a few veggies. That took one hour on a Sunday night. The rest I just cut and packaged and threw in the fridge. A couple of other items worth noting, know that sometimes we just don't want a big ol' piece of last night's lasagna or a really big sandwich. That can weigh us down and yearn for the 3:00 nap. Too, kiddos like to construct and play - let them take these deconstructed meals and eat them how they want. The leftovers can easily be stored in any snappable container. And, a few of these sauces/dressings can be interchanged, so I didn't dress any of the ingredients (plus, dipping is just so fun!). You'll see a lot of ingredients repeated and which helps with budgeting and timeliness in the grocery. These are just the ideas I had - I'd love to see how you make your own deconstructed lunches!

As the summer heats up, lactose allergies and vegan diets can make finding a good sweet treat hard. Gelato is everywhere, but the truly creamy, delicious ice cream (sans dairy) can be more elusive. Thankfully, The New York Times says vegan ice creams is on the rise as dairy consumption decreases. And here in St. Louis, we do have some delicious options.