Whole-Foods Plant-Based Cooking
Table of Contents
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Overview
You'll Learn
- The difference between plant-based, flexitarian, vegetarian, and vegan diets
- How to eat a plant-based diet healthfully, with all the necessary nutrients
- How to customize a plant-based diet to fit your commitment level
- How to shop for, prep, and cook a variety of plant-based staples
- Key substitutes when switching to a more plant-based diet
- How to plan and meal prep for success
- Recipes for every meal of the day, plus snacks
Featured Lessons
Instructor
Amy Symington
Amy is a Nutrition Professor and Researcher at George Brown College in Toronto, Canada, a plant-based chef and functional food expert, and the Nutrition and Kitchen program coordinator at Gilda’s Club Greater Toronto. She enjoys developing recipes in her spare time for various businesses, private clients and publications including the Toronto Vegetarian Association and Clean Eating Magazine. Disease prevention through functional food and optimal nutrition is her career focus. Amy is the author of The Long Table Cookbook: Plant-based Recipes for Optimal Health, an evidence-based nutrition guide and cookbook for chronic disease prevention and management in collaboration with George Brown College, Gilda’s Club Greater Toronto, and the Social Sciences and Humanities Research Council.
POWER YOUR PURSUITS
Get access to this course, the entire Outside Learn library, and more than $500 worth of member benefits for your active life.