Tag Archives: Nutrition

Now Available on NetGalley: A PLANT-BASED LIFE

Cover art for A Plant-Based Life by Micaela Cook Karlsen, July 2016Plant-based diets are growing and growing in popularity, but it takes more than a resolution to eat more broccoli to commit to a plant-based life. Micaela Cook Karlsen, recognized expert in plant-based nutrition and a co-launcher of the T. Colin Campbell Center for Nutrition Studies, shows how anyone can go plant-based in A PLANT-BASED LIFE: Your Complete Guide to Great Food, Radiant Health, Boundless Energy, and a Better Body (AMACOM July 2016). Journalists, booksellers, book reviewers, librarians, and media professionals interested in health, nutrition, and/or the plant-based diet are invited to request A Plant-Based Life for review.

Whole food for a whole new you.

More people than ever are eating a whole-food, plant-based diet. Studies show that it is better for our bodies and better for the planet—but it isn’t always easy.

Let A Plant-Based Life be your guide. Whether you’re taking your first steps on this path to wellness or recommitting yourself to success, author Micaela Cook Karlsen clearly maps the way. Her program enables you to set your own pace and stay the course—without relying on willpower. Drawing on personal experience and the latest research, she reveals how to:

• Find and sustain your motivation

• Gradually add more whole, plant foods into your diet, crowding out less nutritious fare

• Break old food addictions and establish new habits

• Translate favorite recipes to create delicious, nourishing meals

• Reshape your food environment (at home, at work, and on the go) to make healthy eating a no-brainer

• Cultivate relationships that celebrate and support your new lifestyle

Especially valuable are directions for navigating roadblocks. Here you’ll find strategies for getting family members on board and for allaying friends’ concerns about your food choices with evidence-based nutrition information. Take advantage of shopping tips, pantry lists, menu plans, and more than 100 mouth watering recipes, with contributions from plant-based leaders including Ann Crile Esselstyn, Cathy Fisher, Chef AJ, Craig Cochran, Chef Del Sroufe, Jeff Novick RD, Julieanna Hever MS RD CPT, Kathy Pollard MS, Kris Carr, Matthew Kenney, Matthew Lederman, MD, Micah Risk, Priscilla Timberlake and Lewis Freedman RD, Robby Barbaro, and Susan Benigas.

If your goal is a healthier, more energized—exuberant—life, make this book your personal GPS. The journey will be more satisfying than you ever imagined.

MICAELA COOK KARLSEN, MSPH, is one of the founding employees of the T. Colin Campbell Center for Nutrition Studies and its former Executive Director. A contributor to the New York Times bestseller Forks Over Knives, she is a member of the advisory board for the Plant-Based Nutrition Healthcare Conference and founder of www.PlantBasedResearch.org.

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NetGalley is a service for people who read and recommend books, such as book reviewers, journalists, librarians, professors, booksellers, and bloggers.

There are a number of different reading options for this e-galley:

Find all of AMACOM’s e-galleys on NetGalley.

You can review how to get AMACOM’s digital galley request approval on NetGalley HERE.


Sample Chapter of A PLANT-BASED LIFE Now Available

We’ve uploaded a sample chapter for the perfect summer health/nutrition read–Micaela Cook Karlsen’s A Plant-Based Life: Your Complete Guide to Great Food, Radiant Health, Boundless Energy, and a Better Body.

A Plant-Based Life: Your Complete Guide to Great Food, Radiant Health, Boundless Energy, and a Better Body by Micaela Cook Karlsen
Jacket cover of A Plant-Based Life by Micaela Cook Karlsen, AMACOM July 2016

In a world in which the main food groups seem to be “microwaveable” and “fast food,” it’s not always easy to choose nutrition that prioritizes whole foods. Yet more and more people eat a nourishing plant-based diet–and even more would, if they had a guide to show them the way. Enter A Plant-Based Life and Micaela Cook Karlsen’s program to make plant-based work for your life. “Rather than concentrate on what not to eat,” she advises, “add more whole plant food than you’ve been eating. By making healthier choices first—without denying yourself anything—the proportion of unhealthy food in your diet is reduced and replaced.” Use the book’s shopping tips, pantry lists, menu plans, and more than 100 mouth watering recipes to begin your journey, continue it, or recommit to wellness. Click here or on the cover image for your free sample chapter.


plant based cover and aut

Author Micaela Cook Karlsen and her new book, A Plant-Based Life

Anne Fishel on Making Family Dinner Appetizing for Children at Different Ages

Photo of Anne Fishel, author of Home For DinnerThe following is a guest post from Anne K. Fishel, author of Home for Dinner: Mixing Food, Fun, and Conversation for a Happier Family and Healthier Kids.  

There is one feeding challenge that cuts across all ages and stages, from nursing a baby to feeding and elderly parent: when your carefully prepared meal is rejected. As many parents quickly learn, one size dinner doesn’t fit all ages. Here are some strategies to help you tailor dinnertime to fit the changing appetites and challenges of children at every developmental stage:

For toddlers and preschoolers

  • To entice picky eaters to try new foods, model adventurous eating. Eat the new food with gusto in front of your tot, and then ask, “Would you like to taste it?” This focuses your child’s attention on the food, rather than on rejecting it.
  • Serve food “family style” in bowls or platters placed on the table. That way, young children can just reach out and try the food they see adults enjoying.
  • Let your preschooler help with meal preparation. Spinning salad greens, crumbling cheese, and setting the timer are some of the many things that young children can do. Little helpers usually want to try their own creation.
  • Don’t underestimate your toddler’s taste buds. The idea that young children and adults must eat different foods might be a myth created by food manufacturers and marketers. Your child might like chicken piccata as much as chicken fingers.
  • Avoid letting food become a power struggle. If your child refuses to eat a particular meal, stay calm and do not send her away from the table. You might offer her an alternative such as cereal with milk or a peanut butter and jelly sandwich—nothing that’s too exciting or makes too much extra work for you.

For six-to-twelve-year-old kids

  • Since school age kids like structure and order, they may feel comforted by a predictable schedule of meals. For example, make Monday pasta night, Tuesday chicken night, and Wednesday meatloaf night. This routine cuts down on conflict if your children can agree on five or six meals.
  • At this stage of development, kids are very interested in foods they have seen advertised on TV or eaten in restaurants. It can be fun to re-create one of these meals at home. For example, most supermarkets offer ready-made pizza dough. Combined with tomato sauce from a jar, it’s simple to make pizza at home.
  • Invite your children to practice resistance to destructive media messages. Over dinner, ask them why they think TV ads tout processed food in a plastic container rather than carrots and celery. Or what it would be like if their school refused to sell unhealthy food in the cafeteria.
  • Do a role reversal one night a week and have your children do the cooking.

For teenagers

  • Agree that dinner is off-limits for discussing conflicts—no talk about homework, whose turn it is to take out the trash, a recent D on a math quiz, or how late curfew should be on a Friday night.
  • If possible, parents as well as teens should make dinner a technology-free zone. If this isn’t possible, then negotiate rules that everyone can agree to, such as: “We’ll only use our phones to resolve factual disagreements that come up at dinner.”
  • Offer to make a new meal catered to your teen’s interests. If he’s studying South African history or Indian literature, check out Epicurious.com for recipes by country. Even better, make that new meal with your child so that she can teach you something about another culture.
  • Invite your kid to make a course or part of the meal, particularly something fairly quick (but special and dramatic) that will elicits oohs and ahs from the rest of the family. Popovers, bananas flambé, and fruit smoothies all do the trick.
  • Ask your teen to choose music for you to listen to during dinner. On other nights, you might play the music you listened to when you were a teenager. This will provide something interesting to discuss.
  • Create a weekly dinner ritual when your kids’ friends are invited to dinner or dessert—like a make-your-own sundaes night.

Jacket Art for Home for Dinner by Anne K. FishelAnne K. Fishel, Ph.D., is the director of the Family and Couples Therapy Program at Massachusetts General Hospital and an associate clinical professor of psychology at the Harvard Medical School. As co-founder of The Family Dinner Project, she has been interviewed by NPR, The Washington Post, The New York Times, The Christian Science Monitor, Good Housekeeping, Parents magazine, and other major media. She writes the Digital Family blog for Psychology Today.