Today is the day! When we originally recorded this podcast episode in early January, we had no idea about the dramatic impact the  coronavirus would have on us worldwide. This episode was slated for later in the Spring but given the importance and relevance of the topic – and the fact that it’s been missing from the virus conversation – we decided to air it now.   SHOW NOTES: https://culinarynutrition.com/podcast   COURSE DETAILS: https://culinarynutrition.com/program   FREE TRAINING: https://culinarynutrition.com/freetraining   Today's Episode Covers: What is the ‘Resilience Factor’ and the role diet and nutrition play in resilience. Why diet and nutrition is only one small part of health  and  consistent habits we can practice every day to build resistance. How community is essential to disease prevention, where happiness fits in with building up resilience and how stress can actually be used as a positive force in our lives.

Why Resilience Needs to Be Part Of The Conversation

With humour, honesty and an evidence-based approach, best-selling author and nutritionist Meghan Telpner and her husband Josh Gitalis, a Functional Medicine Practitioner, are simplifying what it takes to achieve optimal health. Become empowered as your own best health expert. Today is the day!

Alternative Health

Health

Nutrition

Health & Fitness

Food prices are at a 10-year high right now, and many staple ingredients are more expensive than they used to be. This can make it extra challenging to eat healthfully and cook from scratch! In this episode of the Today Is the Day Podcast, Meghan and Josh share simple tips that can help lower your food costs. You'll discover: - Why seasonal eating is key to saving money - The benefits of buying certain foods in bulk - Nutrient-dense wild foods and how to find them for free - Tips for growing your own foods at home - even if you don't have an outdoor space - Bartering ideas - How to reduce food waste, so you're not throwing your money in the compost or trash - Essential meal prep, produce storage and freezing tips to help you make the most of the food you buy. And you'll learn simple and economical recipes to prep in advance and menu planning strategies so you don't end up ordering in! SHOW NOTES: https://www.culinarynutrition.com/healthy-on-a-budget/ COURSE DETAILS: https://culinarynutrition.com/program FREE CLASS: https://culinarynutrition.com/milk-class

Simple Tips To Lower Your Food Costs

Organic foods and ingredients have steadily risen in popularity over the last two decades. What does the organic label mean, how do you know what you're getting and is it worth the extra money? In this episode of the Today Is the Day Podcast, Meghan and Josh break down organics and share: - what organic labels mean - what is and isn't allowed in organic food - Meghan and Josh's go-to resources for learning about which foods have the most and least pesticide residues - how to make sense of the agricultural studies that look at organic vs conventional foods - Meghan's idea for naming foods that is a big paradigm shift - how to determine whether an organic food is health-washed - and how to avoid being fooled by organic labels - what 'Big Organic' is and how it impacts our health - how Meghan and Josh choose their produce based on local, organic, seasonal and sustainable options SHOW NOTES:https://www.culinarynutrition.com/fooled-by-the-label/ COURSE DETAILS: https://culinarynutrition.com/program FREE CLASS: https://culinarynutrition.com/milk-class

Labels Are For Tin Cans

Whether to include animal products in your diet or not is a common factor people consider when figuring out what to eat. At the Academy of Culinary Nutrition we are supportive of and inclusive of all dietary styles. We respect that some people will thrive on a vegetarian diet or vegan diet, and others are more balanced when they include animal-sourced protein. In this episode of the Today Is the Day Podcast, Meghan and Josh compare the vegan and Paleo diets, sharing: - how to make sense of the nutritional research on the vegan and Paleo diets - the difference between processed vegan and Paleo diets and their whole food versions - how sugar consumption, meat quality and ultra processed foods affect our health when following vegan or Paleo diets - whether the benefits of a vegan diet derive from the lack of animal products or the presence of a ton of veggies - a brief discussion of the ketogenic diet and its impact on health Plus, why our diets need to evolve based on our individual emerging needs and objectives! SHOW NOTES: https://www.culinarynutrition.com/what-the-heck-should-i-eat/ COURSE DETAILS: https://culinarynutrition.com/program FREE CLASS: https://culinarynutrition.com/milk-class

Vegan or Paleo? What's Right For You?

Superfoods don't have to be expensive, hard to find and come from faraway lands. Thankfully, there are many superfoods that are widely accessible, affordable and can easily be part of an everyday diet. These foods are what we're talking about in today's episode of the Today Is The Day Podcast! Meghan and Josh share: - one of their favourite foods that cost pennies a batch to make - nutritionally-dense foods that give you a big bang for your buck - the benefits of fermented foods - and how to ferment them at home and save money - inexpensive plant-based proteins and why they're a healthful addition to your diet - the everyday, cheap staple vegetable you need to have in your kitchen Plus loads of tips and ideas for how to use accessible superfoods in recipes! SHOW NOTES: https://www.culinarynutrition.com/healthy-on-a-budget/ COURSE DETAILS: https://culinarynutrition.com/program FREE CLASS: https://culinarynutrition.com/milk-class

Lowest Cost Super Foods

You can carve out 20 minutes to make a meal, right? In this mini episode of the Today Is The Day Podcast, Meghan and Josh are sharing their go-to 20-minute weekday meal ideas to help you cook a delicious dinner quickly (especially if you have prepped a little in advance!) SHOW NOTES: https://www.culinarynutrition.com/whats-for-dinner-stress/ COURSE DETAILS: https://culinarynutrition.com/program FREE CLASS: https://culinarynutrition.com/milk-class They share: - Meal ideas you can make without really having a recipe - How to include more nutrition in your meals, as well as incorporate those unpopular vegetables - How to adapt recipes to be vegan, omnivore, or grain-free - How to make your meal ingredients stretch and use all the leftover bits and bobs - Choose-Your-Own-Adventures meals to offer customization to family members (particularly those selective eaters!) Plus, a few special weekend meal ideas you can make from scratch when you have more time.

Why Resilience Needs to Be Part Of The Conversation

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