In this episode, Tracy and Eden welcome back Audrey Sanchez from Balanced.org for a deep dive into one of the most controversial –and consequential– aspects of U.S. nutrition policy: the Dietary Guidelines for Americans (DGAs). Together, they unpack how these guidelines are developed, the growing tension between science and politics, and what it all means for everyday eaters. From vegan buffets to burrito bowls, this episode balances flavorful inspiration with policy-level impact.

Key highlights:

• How the Dietary Guidelines for Americans (DGAs) are developed, and who gets a seat at the table
• The disconnect between science and simplification in national nutrition guidance
• Industry influence, public commentary, and where bias creeps in - Why the 2025–2030 guidelines may look drastically different—and what’s at stake
• The push to prioritize plant proteins, limit saturated fats, and promote water as the default beverage
• What Tracy and Eden tell their patients when asked, “What should I eat?”

Resources:

• “2025 Dietary Guidelines: Why the Reform Act Matters for Your Family, Your School, and the Future of Nutrition Policy” (Balanced.org) - 2020–2025 DGAs USDA.gov
• Canada’s Food Guide (Government of Canada)
• The Plate Method (MyPlate.gov)

More to Explore:

• “Perspective: Challenges and Controversial Issues in the Dietary Guidelines for Americans, 1980–2015” (PubMed)
• “Dietary Guidelines for Americans” (Center for Science in the Public Interest)
• “US Dietary Guidelines for Americans—101” (Nutrition Coalition) - “New Thinking on Saturated Fat” (Harvard Medical School)
• The Vegan Buffet at Ching Dao and Table Mesa (Boulder, CO)

Have questions about the DGAs or curious what a plant-forward plate looks like? Submit them HERE or reach out via our Instagram!

In this episode, Audrey and Eden dive into the world of vegan baked goods—exploring everything from smart baking swaps to store-bought favorites. Whether you're a dessert devotee or a reluctant baker, there's something here for everyone. We break down how to replace dairy, eggs, and butter in baking, offer tips to improve your plant-based creations, and share some go-to recipes and products to satisfy your sweet tooth—without sacrificing your values or health goals.

Tracy's Peanut Butter Chocolate Chip Cookies

Almond Cake by The Buddhist Chef A fluffy, easy-to-make cake that uses almond flour for a light texture and added fiber.

Ube Pie by Sweet Simple Vegan A creamy, coconut-topped pie made with frozen purple yam (ube) for a unique, colorful dessert.

Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero

Sweet Loren’s Cookie Dough Refrigerated, ready-to-bake (or ready-to-eat!) cookie dough—perfect for a quick treat.

Abe’s Muffins & Coffee Cakes Nut-free, school-safe vegan muffins, cakes, and snacks available at many major retailers.

Daiya Vegan Cheesecake Store-bought, plant-based cheesecakes for a no-fuss dessert option.

Egg Replacements:

• Binding: Flax egg (1 tbsp ground flax + 3 tbsp warm water), chia seed gel

• Leavening: Baking soda + vinegar, mashed banana

• Moisture/Richness: Applesauce, silken tofu, mashed avocado

Dairy Replacements:

• Milk: Almond, soy, oat, or any plant-based milk

• Butter: Plant-based butters, coconut oil (in moderation)

• Buttermilk: Plant milk + 1 tbsp vinegar or lemon juice

• Creams: Coconut cream, blended cashews

1. Start familiar – Try veganizing recipes you already know and love.

2. Make one swap at a time – Don’t overhaul everything on your first try.

3. Understand ingredient roles – Know if an egg is for binding, leavening, or moisture.

4. Measure carefully – Baking is chemistry, so ratios matter.

5. Let batters rest – Especially when using alternative flours or no gluten.

In this episode, we're joined by Audrey Lawson-Sanchez (Executive Director of Balanced.org) to talk about the health and environmental risks of processed meats, why they're still so common on school and hospital menus, and how to start making simple, satisfying swaps. From evidence-based insights to easy plant-based alternatives, we cover everything from Beyond sausages and tempeh bacon to jackfruit, carrot hot dogs.

• Balanced.org

• Rainbow Plant Life

• IARC Processed Meat Classification (2015)

• Gonzalez et al., Food Research International (Review on meat and cancer)

• Zang et al., British Journal of Nutrition (2023) – Processed meat and chronic disease

• NCI et al., International Journal of Environmental Research and Public Health – Processed meat and depression

• Lightlife Tempeh Bacon

• Jack & Annie’s – Jackfruit-based meat alternatives

• Simple Truth Eggplant Bacon

• Sweet Earth Benevolent Bacon