Julie Wilcox is the founder of Julie Wilcox Wellness and co-founder of ISHTA Yoga. At age 40, she went back to school for her Master of Science in Nutrition and Dietetics. Through gaining an understanding of the science of nutrition and rigorous research, she developed her own evidence-based system that applies mindfulness training to nutrition, leading to a dynamic state of health. “The idea of going plant-based is an inherently mindful decision because it demands that you observe how you can best serve yourself, the planet, and animals,” Wilcox writes. In her new book, The Win-Win Diet: How to Be Plant-Based and Still Eat What You Love (Post Hill Press, 2022), Wilcox provides clear-cut answers to a broad range of questions for those curious about a plant-based diet, and a practical, comprehensive guide on how to transition to one of four popular eating patterns—flexitarian, pescatarian, vegetarian, and vegan. “Becoming plant-based is easier than you think,” she assures readers of all tastes and lifestyles.
Julie Wilcox’s Overnight Oats
Breakfast Cooking Tips:
1. I like to add avocado to meals when I can because it is rich in important nutrients such as folate, magnesium, fiber, potassium, riboflavin, monounsaturated fatty acids and niacin.
2. Although egg yolks are healthy and contain the majority of an egg’s critical vitamins and minerals such as B-12 and choline, there are times when eliminating them can be appropriate and beneficial.
3. I am a waffle junkie! For a healthier version, I use a blend of whole-grain flours, including spelt, which imbues waffles with a slight nutty flavor and is also high in fiber. I’ve also migrated from using refined table sugar to organic coconut sugar.