Plant-based eating is a commonly used phrase, but what exactly does it mean? How can it be implemented in everyday life, and what makes it so beneficial to health and longevity?
To answer these questions, I am joined by Jenny Bilko, MS, RDN, LD. Jenny and I are coauthors of the new cookbook Plantology, which details the science of plant-based eating and will be released on April 12, 2023.
As a dietician, Jenny is an expert on meals that are at once practical, healthy, and delicious. Her perspective was invaluable to the cookbook recipes, and today, she shares her insights on obtaining a variety of nutrients through diet, practicing mindfulness in eating habits, and preparing well-rounded meals that are both efficient and sustainable.
“It’s totally okay to go for some convenience things that are already prepped or cooked for us… don’t underestimate the fact that there are really awesome, nutritious convenience foods out there.”
Jenny recommends meals that are easy to prepare in every stage, from shopping and storing to cooking and consuming. Plant foods can be found in canned, frozen, and microwaveable forms, and by choosing options that support your lifestyle, long-term eating habits can be maintained.
“If we can get all different types of nutrients from all different types of foods, we’re setting ourselves up for success, for fighting inflammation, and fighting chronic disease overall.”
Listen to the full episode to learn more about Jenny’s meal suggestions and dietary tips.
Here are the details of our conversation:
[00:01:24] Jenny’s journey in plant-based eating
[00:04:43] Defining the continuum of plant-based eating
[00:06:58] Jenny’s goals for her patients
[00:09:01] Practicing plant-based eating
[00:12:36] Flexibility and mindfulness in diet
[00:15:23] The importance of variety
[00:17:55] Varying plant-based proteins
[00:19:32] Efficient recipe creation
[00:23:04] Sauce suggestions
[00:25:22] Writing Plantology
[00:26:57] The “whys” and “hows” of plant-based eating
Jenny Bilko is a Registered Dietitian for Emory Executive Health and Emory Lifestyle Medicine and Wellness. She graduated from the University of Georgia with a Bachelor’s degree in Dietetics. She completed her dietetic internship at University of Alabama at Birmingham along with her Master’s degree in Nutrition Science. She is a co-author for upcoming plant-based cookbook Plantology: A Cookbook based on the Science of Plant-Based Eating.