Chuck shed 265 pounds by conquering food addiction and devoting himself to a healthier lifestyle! Eight years later, he’s maintaining the weight loss by eating a plant-based diet. Going vegan once seemed unthinkable to Chuck, but now it’s going back to eating processed meat and dairy that would be inconceivable.
Neal Barnard, M.D.
Dr. Neal Barnard, a real-life rock star and authority on plant-based living, motivates and inspires both new vegans and those who have been plant-powered for life.
A growing number of athletes are turning to plant-based diets to fuel their performance. Everyone from DJ Swearinger of Washington's football team and some of his NFL brethren to NBA star Kyrie Irving to NASCAR driver Landon Cassill are making the change to take their game to the next level. This episode is dedicated to explaining why athletes are going vegan in droves. Plus, “The Weight Loss Champion” Chuck Carroll sits down with Swearinger to talk about his decision. Of course, he also had the NFL star make a smoothie.
On The Show
Pigskin Free Football: DJ Swearinger and Chuck Carroll go one-on-one at Washington's football team training facility. Swearinger credits eating a primarily plant-based diet with keeping his body fresh during the brutal grind of a long season. While his teammates were nicked up and sluggish, Swearinger said he was feeling great! He’s also on a mission to enlighten his family as some members are struggling with diabetes.
President Trump’s Vegan Dinner: It is no secret that President Trump has an affinity for fast food — and he’s certainly not alone. Trump’s standard meal at McDonald’s consists of two Big Macs, two Fillet ‘o Fish sandwiches, and a chocolate shake. Barnard Medical Center registered dietitian Aly Luning reveals shows how you can “veganize” that meal. It’s information that can help anyone visiting the drive-thru.
How Being Vegan Helps You Win: Dr. Jim Loomis joins the show and explains the science behind the way an athlete’s body reacts to a plant-based diet. The biggest benefit is the faster post-workout and injury recovery time. Being vegan could mean less time on the sideline! Plus, you’ll learn how to make sure your body still gets the proper nutrition while adjusting to a plant-based diet. What does it take to thrive? You’ll find out.
Vegan Wings: Best. Buffalo wings. Ever. All the flavor with none of the meat.
Recipes On The Exam Room
Aly Luning, a registered dietitian at the Barnard Medical Center, has made the perfect vegan cauliflower buffalo wings just in time for the Super Bowl! Check out more of Aly’s fun dishes on Instagram @thelittlegreenpea.
Vegan Buffalo Wings Recipe
1 12-ounce bag cauliflower florets
1/2 cup Bob’s Red Mill gluten free baking blend or AP four
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
2 tablespoons Bob’s Red Mill Egg Replacer + 6 tablespoons water
4 cups crushed corn flakes (for breading)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 bottle Frank’s RedHot
1/4 avocado or 1 ounce prepared guacamole
1 16-ounce package silken tofu
Juice of 1 lemon
Salt and pepper to taste
1/2 tablespoon Italian seasoning
1 packet Simply Organic onion dip seasoning packet or dill dip for best ranch flavor!
For ranch dressing: Blend all ingredients well and store at least 30 mins in the fridge before serving for flavors to combine.
Gather all ingredients and equipment.
Preheat oven to 425 F.
Set up breading station:
- 1 bowl with water and cauliflower florets
- 1 bowl with flour mixed with cumin and paprika
- 1 bowl with egg replacement whisked with water (add more water as needed to maintain liquid consistency if it begins to gel)
- 1 bowl with crushed cornflakes, pepper, and garlic powder
- Baking sheet lined with parchment paper or silicone baking mat
With one wet hand and one dry hand, begin the breading process.
- Right hand (wet) take cauliflower from water bowl and drop into flour.
- Left hand (dry) cover cauliflower with flour and then drop into egg replacer.
- Right hand (wet) cover cauliflower in egg replacer and drop into crushed corn flakes.
- Left hand (dry) cover cauliflower with crumb mixture and place on baking sheet.
Place on baking sheet individually, making sure they do not touch.
Bake for 10 minutes, flip over, and bake for another 10 minutes.
In the meantime, prepare the sauce by whisking together 1 ounce unflavored guacamole or ripe avocado with 1/2 cup Frank’s RedHot, or use blender. Pour into a bowl.
Toss cauliflower in sauce right before serving. If serving at a later time, broil on high while watching to prevent burning to re-crisp.
Serve with celery, carrots and veg-friendly ranch if desired!