Videos

Studies: Will Soy Give you Manboobs? Feminizing effects of soy in men

You’ve probably heard–especially if you’re male–that soy is bad for male hormones, will give you man boobs, etc. There’s been a lot of back and forth on it, but a new meta-analysis came out just recently to get to the bottom of all the research.

And in today’s video, I go over it to find out if soy actually has feminizing or hormone effects on men!

Here’s a link to the video page, or you can watch it below:

Subscribe to my Youtube channel to stay updated on future videos 🙂

Links mentioned in the video:

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers
Videos

Studies: Is your Healthy Plant-based Diet Actually Giving you Cancer? + How to Avoid it

Today I’m going over studies and data on a danger that’s lurking in some of our favorite, otherwise healthy foods. And, more importantly, I go over a bunch of ways to avoid it while still eating what you love!

Here’s a link to the video page, or you can watch it below:

Subscribe to my Youtube channel to stay updated on future videos 🙂

Links mentioned in the video:

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers
Videos

Study: The Most Anti-cancer Veggie + How to Eat More of it | Highest Sulforaphane Cruciferous Vegetables

You probably already know that cruciferous veggies like broccoli, kale, and cabbage are especially healthy, but did you know that not all crucifers are created equal? Some of them are better at fighting cancer (and have more antioxidants) than others!

In today’s video I go over a study comparing the cytotoxic (aka, cancer fighting) activity, sulforaphane levels (aka, a super cancer-fighting compound), and antioxidant levels between different types of cruciferous vegetables.

Here’s a link to the video page, or you can watch it below:

Subscribe to my Youtube channel to stay updated on future videos 🙂

Links mentioned in the video:

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers
Videos, Weight loss advice

Study: Weight Loss on Vegan versus Mediterranean Diets

The media LOVES to talk about how great the Mediterranean diet is for health, weight loss, etc. compared to the standard American diet.

But honestly, pretty much anything is better than the standard American diet (aka the Western diet).

Very few studies have looked at the Mediterranean diet compared to other non-Western diets, but a new study came out recently comparing the Mediterranean diet to a low-ish fat vegan diet for health and weight loss. In this video, I go over the weight loss aspects; specifically, how much people lost in 16 weeks on each diet, without eating less or exercising more. 

Here’s a link to the video page, or you can watch it below:

Subscribe to my Youtube channel to stay updated on future videos 🙂

Links mentioned in the video:

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers

Videos

Study: Plant-based diets protect from COVID, low carb diets make it worse

In today’s video, I cover a new study showing that if you’re on a plant-based diet (vegan or vegetarian), your chances of getting COVID and having symptoms are MUCH lower. The study also looked at how low carb/high protein diets affect COVID severity, with some really interesting results.

Hopefully this data will no longer be relevant as we all get vaccinated, BUT it might be important to know if the vaccines don’t protect well against the new strains. And at the very least, it’s nice to know that our plant-based diets likely gave us some protection!

Here’s a link to the video page, or you can watch it below:

Subscribe to my Youtube channel to stay updated on future videos 🙂

Links mentioned in the video:

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers

Recipes

4 Ingredient Iron-boosting Bars (Vegan)

Did you know that about 20% of women in the US are iron deficient? (Thanks largely to Aunt Flo)

I know I’ve been slacking on making sure I’m getting enough, so I’ve been researching the iron content of a ton of different ingredients, and coming up with recipes that are super high in iron.

I figured my high-iron recipes wouldn’t necessarily be the next great taste sensation given my main focus is on their nutrient content, but on day 2 of my new iron-finding kick, these bars proved me oh so wrong. They are incredibly delicious–for breakfast, snacks, or even dessert.

Just 100 calories of them provides 13% of your recommended daily intake of iron, and a breakfast-sized amount (let’s say 500 calories), satisfies a whopping 65% of your daily iron needs. (See below for more nutrition notes)

To put it in more exciting terms… calorie for calorie, these bars have 4x as much iron as chicken, and twice as much iron as STEAK!

In good news, my husband tried them and loves them so much that he keeps asking for them, and has even dubbed them “the perfect breakfast.” In bad news, a batch doesn’t last me nearly as long as I thought it would, because I had originally expected to be the only one eating them… 😛

Makes 16 bars; each 100-calorie bar has 13% of the female RDA for iron (26% of the male RDA).

Ingredients:

  • 2 cups puffed amaranth (requires about 2/3-1 cup dry amaranth)
  • 1/2 cup tahini
  • 1/4 cup + 1 tbsp molasses
  • 2 tbsp maple syrup*
  • 1/8 tsp salt (optional)
*You can sub out the maple syrup for agave, or more molasses

Directions:

  1. Preheat a pot over medium-high heat for 5 minutes. Make sure the bottom of the pot is the same size or smaller than your burner.
  2. Pop the amaranth: add one tablespoon of dry amaranth to the pot; it should start popping almost immediately (it looks like mini popcorn). Shake or stir the pot consistently while the amaranth pops. Once most of the grains have popped, or once the remaining unpopped ones starts to get a darker brown, pour out the amaranth into a separate bowl. Then repeat the process with the rest of the dried amaranth until you have 1 cup. It sounds difficult, but once you get the hang of it, it’s easy and honestly pretty fun. I found this video to be useful! (but no need to sieve it)
  3. Once cooled, add the popped amaranth to a 9″ square (or round) pan, and add all the other ingredients. Stir until well combined. (If it seems dry/crumbly, add more molasses–the consistency will depend on what % of your amaranth ended up being puffed.)
  4. Press mixture into pan, refrigerate, cut into bars, and enjoy!

Extra nutrition notes:

  • With the ingredients I use, the entire recipe contains 36mg of iron; a premenopausal woman’s daily RDA of iron is 18mg! For men and postmenopausal women, the RDA is 8mg.
  • For my tahini, I use Artisana Tahini. I’ve noticed that the iron content of tahini can vary somewhat, and Artisana is one of the highest iron contents I’ve found.
  • For amaranth, I use Bob’s Red Mill from Amazon.
  • For molasses, I use Grandma’s.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers

Videos

Study: Vegan Omega 3 is BETTER Than Fish-Based? Plant-based ALA vs EPA/DHA

Mainstream nutrition media loves to talk about how the type of omega 3 that comes from fish is way better than vegan sources of omega 3… but the actual science seems to say otherwise. I found a study that looked at blood levels of omega 3 in 5,000 vegans, vegetarians, fish eaters, and meat eaters, and go over it in my latest video!

Here’s a link to the video page, or you can watch it below:

Subscribe to my Youtube channel to stay updated on future videos 🙂

Links mentioned in the video:

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers

Recipes

Vegan Cheesy Beef and Potato Calzone Recipe

Mashed Potato, Beef and Cheese Boxty

Sometimes you just want comfort food. And one of the great things about intuitive eating is that you can have it whenever you want, without guilt!

Before I was vegan, I loved the Irish boxtys they’d serve at a pub in San Diego–essentially a potato-filled calzone with cheese and meat. (I’ve since learned that’s not what a boxty technically is, but that’s not the point!)

So on a dark and stormy night, I decided to come up with my own vegan version… which ended up surprisingly healthy for the comfort food goal. And then at my fiancé’s request, I made it again the next night, and the next week. We’re addicted. It’s definitely found its way into our comfort food rotation that used to primarily consist of homemade burgers and pizza.

It’s hearty and very savory thanks to the beef, and the potatoes are super satiating. Plus, the cheese sauce is secretly based on whole foods!

Makes 1 large calzone, serves 2

Calzone

Ingredients:

  • 3 medium peeled gold potatoes, about 450g total
  • 3 tablespoons unsweetened nondairy milk (I used soy)
  • Dash of garlic powder
  • Half a package Beyond Beef ground (or sub another vegan beef)
  • 1/2 cup chopped white onion
  • 1 large uncooked pizza crust (I use whole wheat)
  • 2/3 the cheese sauce recipe below, save the rest for dipping!

Directions:

  1. Preheat oven to 440 degrees F. Put potatoes in a pot, fill with enough water to cover them by a few inches, and put it over high heat. If you want them to boil faster, chop the potatoes before putting them in the pot. Boil potatoes until they are fork-tender and able to be mashed.
  2. Meanwhile, sauté the beef and onions together according to the directions on your vegan beef package. For the Beyond ground, break it up into chunks as you sauté it so it turns into crumbles (or whatever sized chunks you’d like in your calzone). Remove from heat once the beef is cooked and onions are translucent. Be careful not to overcook, since they’ll get cooked more in the oven.
  3. Drain the potatoes and transfer them to a bowl. Mash the potatoes, adding the dash of garlic and milk as you do until they are a creamy texture. Add more milk as necessary, or you could add vegan butter if you want them to be richer.
  4. Roll out the pizza crust into a circle, as you would for a normal pizza. I use parchment paper on top of a baking sheet, but you can use whatever pizza baking method you prefer. First layer on the mashed potatoes, then layer the beef and onions on top, then add the cheese sauce. Be sure to leave at least an inch around the edges free of any toppings. Then, fold the crust in half so that the edges line up, and pinch it together. (If any filling comes out the sides at this step, don’t worry about it–I just eat it 😉 )
  5. Bake for 12-14 minutes at 440 degrees, or until the crust begins to get firm when tapped and is golden brown.
  6. Remove from oven, cut it in half, and serve! You can hold it in your hand like a pizza pocket if you’re in an especially comfort-food-y mode (that’s what we do!). We also sometimes dip it in the extra cheese sauce, or drizzle it on top.

Cheese sauce

Ingredients:

  • 1 cup roughly chopped gold potatoes
  • 1/4 cup chopped carrots
  • 1/2 cup chopped onion
  • 1/2 cup raw cashews
  • 1/4 cup unsweetened nondairy milk (I use soy)
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast flakes
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)

Directions:

  1. Boil the potatoes, carrots, and onion until tender. (You can do this along with the potatoes for the calzone–just be sure you separate them to get the right amounts in each!)
  2. Combine all the ingredients in a blender, and blend until smooth. Add more salt and lemon to taste.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers

 

Videos, Weight loss advice

Study: Lose Weight While Overeating?! Processed vs Unprocessed Foods and CICO (Calories in Calories out)

Hey guys! Sorry I haven’t posted in the last week, I was on vacation and am playing catch up 🙂

Link to video page | Subscribe to my channel!

Today I have a video for you where I go over a recent study on how eating processed versus unprocessed foods affects how much you eat, your weight gain vs loss, your hunger hormones, your satiety and satisfaction level, etc.

This study is a really nice one because they actually had people eat an unprocessed food diet for 2 weeks, then switch to a processed food diet for 2 weeks (or vice versa), so everyone tried both diets. The researchers measured exactly what they ate, and looked at how a bunch of macro and micronutrients, and other diet & eating measures, predicted differences in eating amounts & weight gain vs loss between the two diets.

The coolest part to me is that this is a particularly good example of how the typical “calories in versus calories out” view of weight loss and gain just does NOT apply a lot of the time. Specifically, the unprocessed diet led people to lose weight despite eating more calories than they burned, and there are differences between the processed and unprocessed diets’ weight loss vs gain that can’t be explained by the differences in calories.

See the video for the details and more fun & crazy findings!

Study link: https://www.sciencedirect.com/science/article/pii/S1550413119302487

Recipes

Vegan Zucchini Muffin Recipe + High Protein Option [Low Fat, Whole Wheat]

If you’re a vegetable gardener, then you know about that midsummer avalanche of zucchini & other summer squashes. A time that’s both exciting–because hey, it’s incredible getting so much food from just one squash plant–and overwhelming, because using up all the zucchini gets to be a task.

If you don’t get creative with it, you run a serious risk of getting sick of zucchini.

So I try to keep coming up with new uses and recipes for it. Last year I turned my zucchinis into lasagna, chocolate muffins (I made them every week for months), pesto noodles, kebabs, veggie roasts, and a failed attempt at oven zucchini chips. I still couldn’t use them all up, from ONE plant, even with help from my fiance!

So far this year, I’ve made squash boats, (successful!) zucchini chips, and now these protein muffins. And I have 2 plants this year… time to get serious.

I think these muffins will replace my chocolate zucchini muffin obsession from last year, because they are seriously delicious. Especially considering they’re whole wheat, low fat (in fact, fat free if you leave out the walnuts & chocolate chips), and have both protein powder and vegetables!

Ingredients:

  • 1 tbsp ground flaxseed
  • 1 cup brown sugar
  • 1/3 cup nondairy milk (I used soy)
  • 1/4 cup applesauce (or try pumpkin puree)
  • 1 cup grated zucchini
  • 1 and 1/4 cup whole wheat flour
  • 1/4 cup plain hemp protein powder*
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegan semisweet chocolate chips (optional)
  • 1/2 cup walnut pieces (optional)

* If you don’t want the protein, just use 1/4c whole wheat flour instead. Or on the flip side, you can try replacing some of the flour with more protein powder! You can experiment with other protein powders too, but I find plain unsweetened hemp to be the most flour-like and I can’t even taste it in the muffins.

Directions:

  • Preheat oven to 350 F, and grease a standard dozen muffin pan.
  • Combine flaxseed, sugar, milk, and applesauce in a bowl. Set aside while you grate the zucchini.
  • Add the zucchini to the bowl with the wet ingredients, then add flour, then the rest of the ingredients.
  • Stir until just combined, and pour evenly into the muffin cups.
  • Bake for 15-20 minutes, or until a toothpick comes out clean. (Note, you’re only looking for batter on the toothpick–if you hit a chocolate chip, it’ll never be clean!)

Recipe inspired by Nora Cooks’ zucchini bread!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,098 other followers