Go Plant-Strong!
The Daily Beet: Tips, Advice and Stories

About the author

Ami Mackey
Ami Mackey is a food coach at Engine 2 Extra and has been plant-strong since 2011. She is also the Program Director at St Louis All City Boxing a nonprofit youth program. She earned certificates from eCornell in Plant-Based Nutrition & Fitness Nutrition from NASM.

Adventures with Ami: Finding Your Fuel

Finding your fuel can be a long slow process or as sudden as a heart attack.  Most of us don’t start out eating whole foods plant-based.  At some point from our teen years through our golden years, we make a choice to eat better, get healthy, change our ways.  Many of us have been through [&hellip

Adventures with Ami: Cooking In Bullk

Meal planning can be tough, especially with our busy lives.  Everyone has more on their plate these days.  Maintaining a plant-based lifestyle can be even easier than the standard American diet.  A little planning is all that it requires.  I know what we like to eat, how many times a week I might need rice, [&hellip

Adventures with Ami: Grocery Store Field Trip

Before you read about Ami’s grocery store adventures, we are excited to introduce Ami as our newest Engine 2 Team member! Ami has a wonderful story and is passionate about being plant-strong. She has been helping people out in our Engine 2 community online for a while now, so we thought she’d be a perfect [&hellip

Adventures with Ami: My Story.

I have always struggled with my weight. I was a chubby kid and adolescent.  Food was my comfort. Every year a few more pounds. I started low carbing back in 2004 when I weighed 210 pounds. I was a mess. Anxious, angry, scared and sick a lot.  I was on meds for migraines, asthma, allergies [&hellip

Adventures with Ami: Balsamic Vingar + Butter Bean and Basil Salad

According to the dictionary, balsamic vinegar is a type of dark-colored sweet Italian vinegar made from white grapes and aged in wooden barrels over a number of years.   I had picked up a bottle of Traditional Balsamic Vinegar of Modena at the store. I had only ever had it as a salad dressing, and frankly, never gave it much [&hellip

Adventures With Ami: Eat Your Ingredients

A baked potato with fresh cracked pepper, steamed kale with a squeeze of lemon juice, black beans topped with salsa.  Red rice, black-eyed peas and collard greens cooked with jalapenosand veggie broth.  Whole wheat spaghetti tossed with diced tomatoes, spinach and fresh basil.  No recipes required.  Just wholesome, fresh food with a bit of seasoning.  Requires [&hellip

Adventures with Ami: Quinoa

There are a bunch of foods that I have encountered since becoming whole foods plant-based that I had tried before.  I had never had kale or mustard greens, quinoa or adzuki beans.  I had seen some of these things at the market before, but had no idea what to do with them or even if [&hellip