Plant-Powered Physicians

Rethinking Chicken: What’s at Stake for Our Health & Planet

In this episode, Eden is joined by Audrey Lawson-Sanchez, Executive Director of Balanced, to explore the often-overlooked impacts of poultry consumption—from health and nutrition to antibiotic resistance, food safety, and environmental concerns. They discuss nutrition and health implications, factory farming risks, pandemic potential, and how menus can move beyond chicken to healthier, more sustainable options. It's all about progress, not perfection—and this conversation is packed with practical tips, favorite swaps, and big-picture insights.
 
Resources 
"What’s Wrong With Factory Farming?" – Public Health Ethics (2015)
We Are the Weather by Jonathan Safran Foer
You Are What You Eat – Netflix docuseries
The Smell of Money – Documentary on factory farming
Products Mentioned
Meati Foods
Daring Foods
Banza Pasta
Butler Soy Curls
Rebellyous Foods

Egg Prices, Bird Flu, and Plant-Based Alternatives

We're talking all things eggs — why prices are up, what bird flu has to do with it, and how to swap them out with delicious, plant-based alternatives for cooking and baking. 🍳🌱
 
Season 1 Episode about eggs
 
Sources:
NIH: Choline in Plant Foods
USDA: Bird Flu Updates
FDA: Bird Flu in Dairy
 
Products & Companies Referenced:
FOLKE (Vancouver)
Watercourse Foods (Denver)
JUST Egg
Bob’s Red Mill
Wonder Eggs
Vegan Cupcakes Take Over the World

Geriatrics

In this episode, we'll explore the science and practicalities of plant-based eating for older adults—covering everything from nutrition, muscle preservation, cognitive health, and longevity strategies inspired by the Blue Zones.
Topics Covered:
How to make plant-based meal prep easy and enjoyable
Is it safe to go plant-based at any age?
Nutrients to watch: Protein, Calcium, B12
How diet and movement work together to prevent sarcopenia and cognitive decline
Lessons from The Blue Zones—what the world’s longest-living people eat and do daily
Practical resources: meal delivery services and building community support
References & Studies Mentioned:
The Blue Zones Documentary – Netflix
How Not to Age by Dr. Michael Greger – Book Link
MicroRNA & Plant-Based Diets Study – Liu et al. (2020) Precision Clinical Medicine – Read Here
Nutritional Prevention of Cognitive Decline Study – Dominguez et al. Nutrients Journal – Read Here
Lessons from the Blue Zones & Lifestyle Medicine – Cruzi et al. American College of Lifestyle Medicine – Read Here
Practical Resources:
Meal Delivery Services: Purple Carrot, Whole Harvest, Vistro
Insurance & Medically Tailored Meals: Check if your health plan covers plant-based meal services
Find a local plant-based community: Meetup | PlantPure Communities

Pregnancy

Is it safe to stay plant-based during pregnancy? This episode explores the latest research and share practical tips to help you confidently navigate a plant-based pregnancy. Learn about key nutrients, managing morning sickness, and the surprising benefits of plant-based diets for moms and babies.
 
References:
Adherence to plant-based diet during pregnancy and risk of gestational diabetes: a prospective birth cohort study
Prepregnancy Plant-Based Diets and Risk of Hypertensive Disorders of Pregnancy

Bonus: Practical Plant-Based Dinner Ideas

In this bonus episode, we dive into the world of plant-based dinners, sharing our favorite go-to meals, comfort food classics, and practical tips to simplify your cooking routine. Whether you’re a seasoned pro or just starting your plant-based journey, there’s something for everyone!

Pediatrics

In this episode, we're learning from Dr. Noemi Adame, also known as the "Veggies Over Pills" doctor. Dr. Adame shares her inspiring journey to plant-based living and how she integrates this lifestyle into her pediatric practice. From tips on fueling active families to addressing common myths about protein, dairy, and fruit, this conversation is packed with actionable insights for parents and health enthusiasts alike.
Plus, hear about her innovative programs like Camp Veggie, designed to teach kids about the connection between food and wellness. 
Resources Mentioned:
Visit Dr. Adame’s practice: www.culverpediatrics.com
Follow @CulverPeds on Instagram and Facebook for more updates.

Bonus: Practical Plant-Based Lunch Ideas

In this episode, we’re diving into one of the most practical meals of the day—lunch! Join us as we share our favorite go-to plant-based lunch ideas, from fresh avocado toast and hearty baked potato soup to quick wraps and satisfying smoothie bowls. Whether you’re packing a lunch for work, looking for school-friendly options, or grabbing something on the go, this episode is packed with tips to make plant-based eating easy, nutritious, and absolutely delicious.
 
Loaded Baked Potato Soup Recipe
 
Ingredients:2 tsp olive oil1 medium yellow onion3 garlic cloves5 large russet potatoes4 cups vegetable broth4 tsp vegan butter1 cup nondairy mil½ cup vegan sour cream¼ cup chives½ cup vegan cheese4 slices plant based baconBroccoli (1-2 heads)
Saute onions and garlic in oil for a few minutes. Boil potatoes in water until soft. Add onions, garlic, potatoes, and vegetable broth to slow cooker. Cook on medium for about 6 hours. Cook bacon. Roast broccoli at 400 for 20 minutes. Combines remaining ingredients with potatoes in crock pot and enjoy!
 
Quick guide to meals mentioned:
Trader Joe’s Frozen Fried Rice with Tofu: A quick meal made by adding tofu to Trader Joe's frozen fried rice—perfect for an easy, satisfying lunch from the freezer.
Avocado Toast with Hummus and Toppings: A versatile avocado toast featuring homemade hummus, half an avocado, tomato, pepitas, and chia seeds, all layered on toast. Tracy also shares her version with sourdough, vegan mayo, vegan cheese, avocado, and an "everything but the bagel" seed mix.
Loaded Baked Potato Soup: A warm, comforting baked potato soup made with plant-based cheese, cream, smoky tempeh "bacon bits," and broccoli. Perfect for a thermos-friendly lunch in colder months.
White Bean and Spinach Stew with Vegan Sausage: A hearty white bean stew with spinach and vegan sausage, ideal for a crockpot meal that can be portioned for multiple lunches.
PBJ Variations: A classic peanut butter and jelly sandwich with a twist, like using fresh blueberries instead of jelly or adding chopped fruit with peanut butter for a quick, nutritious option.
Falafel and Hummus Wraps: An easy, customizable wrap using falafel, hummus, leftover sautéed veggies, or chickpeas. Can also include rice and any preferred sauce for extra flavor.
Spinach and Vegan Cheese Quesadilla: A quick quesadilla filled with beans, spinach, and vegan cheese, topped with salsa or avocado for added nutrients.
Taco/Nacho Bowls with Canned Chili: A simple lunch bowl with crumbled tortilla chips, canned vegan chili (like Amy’s), vegan cheese, sour cream, and optional toppings like salsa or "bitchin’ sauce."
Smoothie Bowls with Toppings: A smoothie bowl made with plant-based milk, fruits, kale, granola, and nut butter, providing a refreshing yet filling option for a plant-based lunch.
DIY Big Salad from Salad Bar: A “big salad” with greens, grilled tofu, beans, seeds, and other veggies, often found at salad bar restaurants like Mad Greens or Sweetgreen for a well-rounded plant-based meal.
Peanut Butter & Banana/Apple Fruit Bowl: A quick fruit bowl with seasonal fruits like apples and bananas, topped with peanut butter or other nuts/nut butters.
Quick Mediterranean Bowl (Hummus & Dolmas): A Mediterranean-inspired option featuring hummus, falafel, dolmas, or grape leaves—easy to find at Mediterranean restaurants.

Menopause, Part 2

We’re back with part 2 of our episode on menopause with Dr. Michelle Tollefson! In this episode, we dive into everything from plant-based lunch ideas to the essential role fiber plays in gut health. Dr. Tollefson offers invaluable insights into how how fiber-rich diets support overall health, reduce inflammation, and fuel the gut microbiome. We also cover the impact of glycotoxins, the importance of fermented foods, and how a healthy diet promotes sexual health and well-being during menopause.

Menopause, Part 1

Join us as we dive into a vital conversation on women’s health with Dr. Michelle Tollefson, a leader in lifestyle medicine and women’s wellness. In this episode, we discuss everything from navigating menopause and perimenopause to the powerful role of plant-based diets in supporting cardiovascular, brain, and bone health. Dr. Tollefson shares her personal journey, evidence-based strategies for thriving beyond menopause, and practical tips on how to make simple dietary changes that can have a profound impact on your health. Whether you’re experiencing menopause, supporting someone who is, or just interested in women’s health, this episode is packed with insights you won’t want to miss!
Listen now to discover how to harness the power of nutrition and lifestyle for optimal health and longevity.
 
Learn more about Dr. Michelle Tollefson 
Find her book: PAVING a Woman's Path Through Menopause and Beyond
 

Bonus: Practical Plant-Based Breakfast Ideas

In this bonus episode, Tracy and Eden share their favorite plant-based breakfast ideas for those looking to start their day with a nutrient-packed, delicious meal. From savory oats and tofu scrambles to sweet overnight oats and DIY cream cheese, they discuss practical tips for making breakfast fast, flavorful, and family-friendly.
 
Follow us on Instagram @doctorplantpodcast
 
Featured Products
Birch Bender Pancake & Waffle Mix
 
Featured Recipes
Cream cheese - double recipe
3 cups raw cashews, soaked overnight or boiled for 30 minutes
½ cup plant-based yogurt, unsweetened
2 tbsps. Apple cider vinegar
2 tbsps. Lemon juice
2 tsps. onion powder
1 tsp. salt
 
Blend all well. 
Then add ¼ - ½ cup fresh chives, pulse until blended
 
 
Sourdough French Toast 
6 tsp ground flax
6 tbsp whole wheat flour
3 cups plant-based milk
1 loaf sourdough
6 tbsp nutritional yeast
 
Toppings:
Blueberries
Strawberries
Bananas
Maple syrup or powdered sugar
Peanut butter (optional)
 
Directions
Combine dry ingredients. Incorporate milk and blend well.  Dip sourdough slices in batter then cook on nonstick skillet until golden brown, flipping once. Top with toppings of choice and enjoy.
 
Overnight Crockpot Apple Cinnamon Oatmeal
Fruit Mix:
2 tbsps. brown sugar
1.5 tsps. Cinnamon
¼ tsp nutmeg
3 medium apples, cored and sliced
1 cup dried cranberries
¼ cup plant-based butter
 
Oats:
2 cups whole groats
2 cups water
2 cups apple juice
¼ tsp salt
 
Directions:
Mix brown sugar, cinnamon and nutmeg in a medium mixing bowl. Add apples and cranberries and toss well to coat.  Spray a 3-4 qt slow cooker with cooking spray.  Transfer the fruit mixture to the crock.  Dot with butter.
Prepare oats: Add oats, water, apple juice and salt to the mixing bowl and stir very well.  Then pour over the fruit mixture in the slow cooker. DO NOT STIR.
Slow cook: Cover and cook on LOW for 6-8 hours.  Stir before serving, then top with additional craisins, fruit, or nut butter and enjoy!
 
Physician to Physician Plant-Based Nutrition is produced in partnership with Balanced, a registered 501(c)3 nonprofit organization. Please consider supporting this podcast by donating to Balanced or connect with the team by visiting balanced.org