To book an appointment with Dr. Davis: https://plantbasedtelehealth.com/

Dr, Davis' Website: https://www.drnikidavis.com/

Niki Davis, MD is a “rocket scientist” turned physician. She is board certified in both family medicine and lifestyle medicine. At age 13, she started removing animal products from her diet because she didn’t feel it was healthy. Once in college, she obtained bachelor and master degrees in mechanical engineering and worked on the space shuttle program for several years. However, instead of rockets on her mind, she was constantly thinking about health and nutrition - helping her own family members improve their health and their lives by switching to a plant based lifestyle.

She eventually found her way back to her passion after leaving her engineering career to apply for medical school. She graduated from the University of Utah School of Medicine in 2017 and completed a Family Medicine residency program in 2020. While in residency, in addition to serving as Wellness Chief, she helped form Plant Based Montana, an advocacy group with the mission to educate healthcare providers and the general public about the benefits of a plant based diet.

She has had the pleasure of speaking at plant based events around the country and has been lucky enough to train with phenomenal mentors such as Dr. John McDougall, Dr. Michael Klaper, Dr. Anthony Lim, Dr. Alan Goldhamer, and Dr. Laurie Marbas. She has a certificate in plant based nutrition from the T. Colin Campbell Center for Nutrition Studies through eCornell and is certified in The Starch Solution.

For more information or to book an appointment go to: DrNikiDavis.com

On social media you can find Dr. Davis at:

Instagramhttps://www.instagram.com/nikidavismd/

Facebookhttps://www.facebook.com/nikidavismd:

*Tofu Loaf (be sure to watch for Dr. Davis’ twist on this recipe): https://www.drmcdougall.com/recipes/tofu-loaf/

*Mashed Potatoes: 3 lb bag of yellow potatoes in the Instant Pot for 10 minutes. Blend with either the leftover potato water or plant milk until creamy, light, and fluffy.

*Gravy (be sure to watch for Dr. Davis’ tip on making these recipes even easier):

- Fat free: https://www.drmcdougall.com/recipes/fat-free-golden-gravy/

- With Tahini: https://www.drmcdougall.com/recipes/creamy-golden-gravy/

*Stuffing: Sauté onion and celery in water or veggie broth. Add to packaged stuffing mix or bread crumbs with veggie broth until slightly moist consistency. If the mix does not include spices, use poultry seasoning. Bake at about 350 deg until heated through and a little crispy on top (usually around 1 hour).

*Sesame Greens: https://www.drmcdougall.com/recipes/sesame-greens/

*Apple Crisp: https://www.drmcdougall.com/recipes/apple-crisp/