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

About the author

Natala is the director of communications for Engine 2 Diet, she is also one of our coaches on our support site, Engine 2 Extra. A few years ago, Natala was at the end of her rope. She was on almost 15 medications daily, had out of control Type 2 Diabetes, high cholesterol, high blood pressure, issues with nerve damage, and was morbidly obese. She was just over 30 years old. She decided to take her life back by becoming plant-strong. She has lost over 200 pounds, got off of all of her medications and now has great health numbers. Natala plays the violin and studied music therapy. She became passionate about plant-strong nutrition, received her Certificate in Plant-Based Nutrition through Cornell University, a certificate in Health Promotion and Disease Prevention and is currently pursuing a degree in nutritional sciences. Natala is also a featured speaker at our Engine 2 Retreats she talks about the reality of our nations obesity epidemic as well as providing practical steps to becoming a healthier person.

Redefining Restriction.

I despise the word restriction. Absolutely despise it. I have since I started making healthy changes. The word restriction carries this heavy weight. A weight to me that is judgmental in nature, and does not give me (or anyone else for that matter) nearly enough credit for their ability to overcome certain obstacles and figure [&hellip

Engine 2 Retreats: Phoenix

   Every time we have a Retreats Weekend or Immersion it takes us a few days to process the event afterwards. You would think that being our 4th year doing events we would get tired or even bored but that is not the case at all. Each event we get this huge surge of plant-strong [&hellip

Mardi Gras!

Louisiana is known for their Mardi Gras celebrations. Not known for the healthy eating, we thought we’d we’d ask: what does a healthy Mardi Gras look like? Thankfully there are a lot of great recipes out there, and even better? One of our favorite chef/bloggers (Susan from Fat Free Vegan) happens to be from Louisiana, [&hellip

No Support at Home.

You watched Forks Over Knives, you read Engine 2 Diet, you watched Kitchen Rescue. You picked up a few  plant-strong cookbooks, and you are ready to go. How could anyone not want to dramatically improve their health? You want to shout it from the rooftops and get the world plant-strong! Trouble is, that you can’t [&hellip

Placebo and Parlor Tricks

I got to hear a great lecture by Dr. Michael Klaper about a year ago at TrueNorth Health Center in Santa Rosa, CA. In part of the lecture Dr.Klaper was talking about the insanity of “gallstone cleanses”. If you haven’t heard of them, they are the very dangerous idea that you can somehow dissolve and [&hellip

Excess Skin

As you lose weight you might notice a side effect that you did not intend on dealing with, and that is excess skin. Having lost over 200 pounds (with a lot more to go) I already have a fair amount of excess skin, especially in the abdomen, thigh and upper arm areas. I expect that [&hellip

The Engine 2 Challenge and the Art of Simplicity

A few years ago part of my job included the supervising of a soup kitchen near Washington DC. I worked for a non profit, and a large part of my job was in helping the homeless community. It is something I am extremely passionate about. Each week I’d go and walk around handing out bagged [&hellip

Engine 2 Challenge: No Recipe, Recipes.

If you’ve started the challenge you might feel overwhelmed with meal planning. There are 1000′s of plant-strong recipes out there. Websites, blogs, cookbooks, all have what feels like an unlimited options. You can definitely follow recipes and meal plans, word for word, step-by-step. But what if you are not a recipe person? Or what if [&hellip

The Oil Problem

We conducted an online poll asking E2-ers what the feel is the hardest thing to get rid of  on the Engine 2 Challenge. Here are the results: 47.58% said oil 23.58% said dairy 18.34% said excess sugar 2.01% said liquid calories and 1.61% said meat. This was a little surprising to us, and maybe an [&hellip