This week we're spotlighting Renee Lauber, EatingWell's Director of Health and Wellness, who is taking part in the Meatless May Challenge. Find out more about who she is and why she's up for the Challenge:
Where do you live? Burlington, VT
Role at EatingWell? I work with our business development team to develop and license healthy eating content and solutions for the health care marketplace.
How long have you been at EatingWell? 1 month
What did you do before EatingWell? I worked for a major health care company leading the policy and public affairs work in New England. Before that, and after getting a Masters in Nutrition and Food Sciences from the University of Vermont, I worked in research, studying behavioral weight loss methods.
How do you normally eat? My theory on food is ‘anything in moderation.’ I rarely eat processed foods, preferring the fun and the challenge of cooking dinner at home using fresh ingredients most nights - but nothing is off limits. My inspiration is driven by the seasons. I love vegetables, so I typically build most of my evening meals around what’s fresh and in-season. Breakfast and lunch are usually driven by convenience…plain yogurt, berries, fruit, nuts, whole grain cereal, etc.
Why are you doing the Meatless Challenge? Because I LOVE vegetables. I crave vegetables. Any excuse to highlight and elevate vegetables to the premiere position on my plate is a good enough reason for me. And I love a challenge…it will be a real challenge to go a full month without my fiancé realizing we have gone meatless. He has not given his consent to this challenge yet!
What's the best thing you've learned so far from the Meatless Challenge? I learned that radishes are an underappreciated vegetable. After coming across the Radish, Celery & Snap Pea Salad in our April issue of EatingWell, I was inspired to make that recipe in honor of the tender early spring radishes popping up in my grocery store. I kicked-off my meatless month with that salad – it was beautiful, delicious, and the radishes were the stars of the plate.