Being Plant-Based...You're Closer Than You Think

When I first began my work as a lifestyle medicine health coach and chef, I was very intentional about not using the word vegan in my marketing—even though I’m often pigeonholed into that category. Back then, and honestly even now, vegan felt like a heavy word. It sounded like sacrifice… like a red pen slashing through all the foods people love. And that just didn’t sit right with me.

Because the work of a health coach? It’s not about snatching things away. It’s about guiding people gently—step by step—toward small changes in their lifestyle and diet that build over time, until they look up and realize they’re living differently… and feeling better for it.

Now, let’s clear something up. The terms plant-based and vegan often get used interchangeably, but they are not the same.

A Plant-based diet focuses on eating mostly foods that come from the earth—fruits, veggies, whole grains, legumes, nuts, and seeds. Some folks still include a little animal product here and there.

A Vegan diet, on the other hand, is much stricter. It excludes all animal-derived products—no meat, no dairy, no eggs, no honey. But more than a diet, it’s a lifestyle, one that often extends to avoiding animal-based clothing, cosmetics, and more.

Believe it or not, simply saying I was a “vegan chef” used to turn people away from my services. The word vegan often conjures up a list of "can'ts" and "don'ts" in people’s minds. And while many people could benefit from reducing certain foods, they’re not always ready—or willing—to give it all up cold turkey (pun intended). So instead, I leaned into the title plant-based chef and health coach. It felt softer. More approachable. More “Hey, you got this.”

A lot of people think that moving toward a plant-based lifestyle means a complete overhaul. But here’s what I know: you’re probably closer to it than you think.

There are only a few cultures on Earth whose diets are primarily made up of animal-based foods—the Sioux of South Dakota, Brazilian Gauchos, the Chukotka of the Russian Arctic, and the Maasai of Kenya, to name a few. And their high-meat diets? They work because of their specific environments and the quality of their food sources.

But for the rest of us? Most of our plates already include a good amount of plants—some roasted veggies here, a salad there, maybe a bowl of rice or a handful of beans—with fish, chicken, or beef alongside. You’re already doing it.
Being plant-based doesn’t mean you can’t have your favorite foods. It just means you’re being more intentional about letting whole, fibrous, colorful plant foods take center stage on your plate.

So the next time someone suggests a plant-based lifestyle, don’t roll your eyes and write it off. It’s not about restriction—it’s about awareness and inclusion.
Because if we were to peek at your plate right now, there’s a good chance you're already halfway there. It might just be time to fine-tune the balance.

My belief: If fruits, veggies, legumes, and grains are invited to the table, you’re well on your way to being plant-based.

And if the word plant-based doesn’t quite vibe with you, try these on for size:

Plant-Forward – This is about letting plants lead the meal. The bulk of what’s on your plate comes from the ground, with a little room for flexibility. You can still have some animal products—just in smaller portions.

Plant-Positive – This isn’t just about food. It’s a mindset. It means embracing plant-based living for the health of your body, the planet, and yes, even the animals. It’s a holistic approach to eating with intention.

Both terms shift the conversation from what’s being taken away to what’s being added in. They help us see the beauty and abundance in plant-rich meals.

So tell me…
What’s your take on being plant-based? Does it feel aligned for you—or not quite your thing yet?

Hit reply and let me know. You know I read every single message.