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

About the author

Ami Mackey
Ami Mackey is a graduate of eCornell's Plant-Based Nutrition program and is currently studying Fitness Nutrition at the National Academy of Sports Medicine. http://www.plantbasedadventures.com @amiannmackey

Adventures with Ami: Traditions

First we have 5 winners from our giveaway on Friday! Each winner will get one month of Engine 2 Extra! Please e-mail natala@engine2.com if you are one of our lucky winners: Madalyn Crawford Nina Barbieri Jennie Gibbs Smit Lorrie Knox Malone Kyle Plattner Congratulations! And we hope to see more of you on our support [&hellip

Adventures with Ami: Holiday Blitz

It’s officially the holiday season. I know this because of ALL three of my own personal indicators have lit up. 1) I heard my first carol playing at the mall on November 8th – White Christmas. 2) I saw one of my FAVORITE Folgers coffee commercials – not the original ‘Homecoming’ with Peter coming home [&hellip

Adventures with Ami: Spice it Up!

When foregoing fat, salt and sugar in dishes that you are cooking, it’s important to consider the flavors that are inherent to the ingredients and what spices may compliment the flavor and enhance the dish.  Herbs and spices are an important part of the plant-strong kitchen.  Most cooks have use a standard set of spices [&hellip

Adventures with Ami: Food is Everywhere

At the movies. At the gym. At the mall. At school. The opportunity to purchase and consume food is everywhere.  Even when I went to the hair salon last month, not only was there coffee, but also an array of cookies. From billboards to radio ads, magazines and tv spots, we are bombarded with food [&hellip

Adventures with Ami: Lentil Crumbles

At our house, we love having tacos or nachos for dinner.  Skipping the beef is easy, so is skipping the processed veggie crumbles that are highly processed and sometimes contain oil.  You can opt for using beans in your recipes, as so many varieties exist to give you just the right texture or flavor you [&hellip

Adventures with Ami: Basics

Picked from the plant, pulled from the ground, just out of the bag, rinsed in the sink, resting on the cutting board, pure naked unadulterated food.  Have you ever eaten a tomato like an apple?  What about a potato with nothing on it?  Brown rice in a bowl by itself?  What about steamed carrots – [&hellip

Adventures with Ami: Hold the Oil

I never really thought of myself as an innovator in the kitchen.  I grew up on cookbooks filled with photos, like the kind found at the checkout counter by the big brand names.  I’d flip through them for hours, looking at all the pretty pictures of food. The internet is full of delicious looking plant-based [&hellip

Adventures with Ami: A Week with Engine 2

From enthusiastic grins to some nervous skepticism, the first day of a week long immersion begins.  Rip rallies the crowd with a warm welcome, ensuring them that they are in for a week filled with life-saving information, fantastic food, fun activities and the support they need to change their lives.  The Engine 2 Team is [&hellip

Adventures with Ami: Vacation Makeover

I boarded a plane today for the first time in 9 months. It was significant because the last flight I took, was heading home from a wonderful vacation in San Francisco with my husband, Bill.  We had planned it for months.  One last hurrah before going from junk food vegetarians and sometimes vegans to starting [&hellip