Blogs

Lauren Bernick shares her plant-based heart health journey with Dr. Niki Davis, plus lessons on gratitude, self-advocacy, purpose, and aging well.

Make crispy air-fried potato bites topped with tangy homemade tofu feta, artichokes, olives, and sun-dried tomatoes. A vegan Mediterranean appetizer.

Can type 2 diabetes be reversed? Peggy Kraus explores remission, blood sugar, plant-based eating, and exercise with Dr. Niki Davis.

Why does healthy living feel so hard? On our podcast, Dr. Suzannah Bozzone talks cheese, teenagers, perimenopause, and choosing curiosity over criticism.

An easy no-cook watermelon cucumber lime salad with a pinch of salt or Tajín. Sweet, tangy, ice cold, and made for summer picnics and potlucks.

It is with a heavy heart that we share the passing of Barb Chwierut, a truly wonderful soul who touched the lives of so many through her warm spirit and generous heart. As a beloved host, Barb dedicated herself to making everyday life a little easier and brighter for all those she connected with. Her kindness, compassion, and unwavering support left a lasting impact on everyone at Plant Based Support. Barb's giving nature and genuine care for others will always be remembered.

Jeffrey and Jill Dalton share 10 tips for staying whole-food plant-based on the road, from packing oats and snacks to ordering sides at restaurants.

Dr. James Thompson changed his diet in his mid-50s after a 21-day Daniel fast. At 68, he shares why it is never too late to take charge of your health.

On the Plant Based Support Podcast, Dr. Michael Klaper shares how changing his diet in 1981 reshaped his medicine, and why doctors need nutrition training.

At 60, Rick Scott plays competitive hockey and trains up to 14 times a week. Here is how the Vegan Hockey Player eats, recovers, and stays strong.

Some recipes earn a permanent spot in your kitchen. This vibrant green sauce recipe from Plant Based Support community member Josie Clemens is exactly of that kind. Packed with spinach, fresh herbs, caramelized onions, and warming spices, it transforms everyday meals into something deeply flavorful. Spoon it over pasta. Toss it with roasted vegetables. Drizzle it over potatoes. Stir it into grains. Spread it on sandwiches. Once you make a batch, you'll find yourself reaching

Glen Merzer, who wrote Mad Cowboy with Howard Lyman, explains on the Plant Based Support Podcast why stories often change minds when facts alone do not.