If you’re searching for a delicious plant-based recipe, Alex will have it. In addition to being a registered dietitian nutritionist, Alex is a New York Times best-selling plant-based chef and author. She’s also a mom on a mission to raise healthy kids. That’s why she co-founded Plant-Based Juniors, a science-backed resource for plant-based prenatal and pediatric nutrition. She lives in St. Louis, MO with her husband, son and daughter.
Q. Plant-based, plant-forward or plant curious?
A. Plant-predominant. ;) I stopped eating meat in 2006 and have been mostly plant-based for the last decade.
Q. Best tip to optimize your health?
A. Focus on the easiest changes first; that will make you feel successful and contribute to wellness sustainability. And, to increase fiber consumption. That alone will shift the types of foods on your plate and the majority of Americans (95%) don’t meet daily fiber needs.
Q. Why do you choose to eat a lot of plants?
I feel my best when I fuel myself with plenty of plants. And, my big reason for eating this way is the environment. Plant-predominant dietary patterns are consistently shown to produce less greenhouse gas emissions than animal products.
Q. What is your favorite plant-based meal to serve at a dinner party?
A. My lentil tacos! I’ve made them for dozens of get togethers and they are always a hit, even with people who claim they could never like plant-based food. Who doesn’t love tacos?
Q. What’s your favorite wholier formula?
A. The Multi for Plant-Based People. A plant-based/plant-predominant dietary pattern is arguably the best when it comes to both human and planetary health. That said, there are certain nutrients that are harder to get on a plant-based diet, and the wholier multivitamin makes it easy to meet needs, without an excess of things I don’t need.