Episode 53: Ashley from Plant Centered Nutrition
Ashley Kitchens grew up on an Angus cattle farm in small-town Indiana. As you might guess, meat and dairy were a big part of daily life. Unfortunately, so were GI issues like chronic constipation. For years, she was told to manage my issues with medication instead of considering the food she was was putting into her body.
Ashley earned my Masters of Public Health and Nutrition from the University of North Carolina at Chapel Hill and became a registered dietitian in 2012. But, even after all that, her issues didn’t completely go away.
It wasn’t until she did personalized research to dive deep into my own life and my own eating habits that she noticed a significant change. For her, this meant transitioning to a plant-based lifestyle.
What we talked about:
4:50- Introduction the Ashley
6:00- The transition to a plant-based diet and what people struggle with
6:55- Ashley’s decision to become a dietician
9:55- Ashley’s decision and transition to a plant-based diet
11:35- Being plant-based after growing up on a farm
15:00- Worrying about protein when she transitioned her diet
16:10- How she approaches helping her clients transition their diet
18:40- Branching off on her own in her career
20:15- Lifestyle wellness that she helps her clients practice
22:35- Movement being a part of our overall wellness journey
24:40- Plant-based keto and other forms of plant-based diets
26:15- A typical day of eating for Ashley
28:55- The Instant Pot and the recipes that she creates with it
34:40- Meal ideas to make a transition to plant-based eating
36:45- Wrap-up
Thanks to our sponsor: Ana Luisa Jewelry: Shop here for a discount
Show notes:
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