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Can you share more about simple lunches?

Culinary Medicine: A Focus on Protein

Deb Kennedy, PhD - Culinary Medicine: A Focus on Protein

Recorded

This event was on February 6, 2025

Join Dr Deb for a live culinary experience that shows how to shift from animal to plant-based proteins with ease and flavor. Discover how reducing animal protein can benefit your health and the planet while still creating meals that satisfy. We’ll tackle common resistance to plant proteins, explore simple flavor-enhancing techniques, and demonstrate practical swaps for everyday dishes. Leave inspired and equipped to make plant-based eating a delicious and effortless part of your routine!

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Question

Mischa Desmond

Can you share more about simple lunches?

Answer

I hope you liked my idea about lunch meat sandwiches, but you don't always have to resort to sandwiches. You could just put your leftovers in a container, get one of these glass containers from Ikea, um, build a bowl. So throw in some grains from last night with some vegetables and a little bit of protein in there and bring it to work. It doesn't have to be sandwiches. Um, you don't even need to heat it. So you can do grain bowls, salad bowls, and you can do the roll-ups that I showed you.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.