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How does watermelon feta salad sound, or marinated tempeh skewers with mango salsa? Ahh yes, please! STL Veg Girl, Caryn Dugan, showed us how to incorporate her version of vegan feta cheese. It’s a staple for summer dishes like salads, grilled vegetables, and wraps! Her easy recipe is healthy, you get more calcium from the tofu and wait until you hear what miso does for the gut health! Caryn is the owner and founder of the Center for Planted-based Living. She is having an in-person class featuring summer recipes including vegan feta cheese.

Caryn Dugan, founder and proprietor of STL Veg Girl visits the show to share her journey as a cancer survivor turned vegan advocate turned successful entrepreneur in the St. Louis area sharing the gospel of health, vitality, and wholesome living! In this episode, you'll discover... -How a cancer diagnosis led to Caryn's health journey...04:15 -Embracing and eventually becoming an advocate for the vegan lifestyle...09:15 -What, if anything, Caryn would do differently if she could do it over...16:40 -The one thing that prevents success in achieving one's goals more than anything else...22:02 -Caryn's hidden talent...25:40 -The one word that would sum up Caryn...26:30 -And much more! www.stlveggirl.com _________ Are you ready to Get Visibly Fit? Go to www.getvisiblyfit.com for a program proven to give you lasting life-changing health and healing results.

When anyone gets a diagnosis of heart disease, what’s the first thing people do? They go on medication and then change their diets. Well, how about changing the diet before heart disease is an issue? One condition that can be a warning sign of heart disease is erectile dysfunction. When your arteries are building up plaque, it’s everywhere. STL Veg Girl Caryn Dugan explained why eating certain types of food can help ED and the heart. Learn more about changing your meal plan to change your life for the better.

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.

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

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!

“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.

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.

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!