Press

STUDIO STL
May 15, 2022
Volumetrics, as coined by Barbara Rolls, Ph.D. at Penn State, is essentially the act of eating low calorie density foods to achieve and maintain weight loss. What we have learned is the stomach has stretch receptors and when they are activated by adding volume to the stomach, they send a signal to the brain indicating satiation.

Show Me St. Louis
May 6, 2022

STUDIO STL
May 3, 2022
It's STL's first Plant-based Restaurant Week and we're talking about it on Studio STL! To learn more: https://www.cpbl-stl.com/restaurant-week

STUDIO STL
April 23, 2022
Don’t worry about the oil anymore when making salad dressing! STL Veg Girl Caryn Dugan says you don’t need to add any oils to your dressings. Caryn showed this neat list of what to use instead. You can mix and match ingredients and come up with a dressing that tastes better, it’s healthier, and is less expensive. That’s a triple win and not a triple threat to your health!

St. Louis Magazine
April 5, 2022
“When someone in a group of friends or family decides to go plant-based, it kind of stresses everyone out when you go out to eat,” says Caryn Dugan, who's spearheading the event. “You have the one plant-based or vegan person who may feel like a burden to the group, then everyone else feels like their options are limited.” STL Plant-Based Restaurant Week aims to create a space at the table for everyone.

STUDIO STL
April 5, 2022
Have you ever thought about the oil you pour in your pan before you add the vegetables? What about the amount of oil you add to make your favorite salad dressing, or marinara sauce? We are so engrained to use oil liberally in all types of cooking and in cuisines, but we never really think about its nutritional make up.

STUDIO STL
March 31, 2022
I first created this in February 2020 and have since made a few edits to the crunchy coating and the tartar sauce. I hope you love this as much as I do! Banana blossoms - all the rage as the new plant-based "meat". After it's baked it shreds like a fish filet. Most of the time it's fried, but not here! I have air fried this sucker and gave it a side of the most awesome tartar sauce, ever!

STUDIO STL
March 22, 2022

STUDIO STL
March 18, 2022
This write-up is not about food combining for obtaining adequate protein on a plant-based diet, in fact,”… the concept of “protein combining” came into vogue—literally, the February 1975 issue of Vogue magazine. The concept was that we needed to eat “complementary proteins” together, for example, rice and beans, to make up for their relative shortfalls. This fallacy was refuted decades ago. The myth that plant proteins are incomplete, that plant proteins aren’t as good, that one has to combine proteins at meals—these have all been dismissed by the nutrition community as myths decades ago, but many in medicine evidently didn’t get the memo. Dr. John McDougall called out the American Heart Association for a 2001 publication that questioned the completeness of plant proteins. Thankfully though, they’ve changed and acknowledged that, “Plant proteins can provide all the essential amino acids, no need to combine complementary proteins.” “