Transitioning to a Plant-Based Diet with Jennie Miremadi

Jennie Miremadi, MS, CNS is an integrative clinical nutritionist and wellness coach based in Los Angeles, California.

Her nutritional approach is based on integrative and functional nutrition, a scientific, evidence-based approach that considers how a person’s unique biochemical individuality together with mind, body, soul, lifestyle, and environmental factors impact health.

Although Jennie’s approach always focuses on eating real, whole foods that are packed with nutrients and taste delicious, Jennie customizes all of her recommendations for each client, based on each client’s individual needs and lifestyle. You can stay up-to-date with her journey on her Instagram here

By: Leah Thomas

Jennie worked with Butterfly Oldham to assist in her transition to a plant-based diet. Their experiences and advice provide a great starting point for anyone looking to improve their diet and overall lifestyle.

Q: What are your favorite accessible ingredients to cook with?


Jennie: One of my favorite foods to cook with is organic cauliflower rice. The great thing about cauliflower rice is that it’s not only nutrient-rich, it’s incredibly versatile. I use it to make dishes like mushroom cauliflower risotto, cauliflower rice stir fry, and a cauliflower rice fajita bowl. Some other ingredients that I like to use in my dishes are olive oil, lemons, limes, coconut milk, nutritional yeast, fresh herbs, spices, chia seeds, tahini paste, apple cider vinegar, balsamic vinegar, raw cacao and green vegetables.

Butterfly: I love making quinoa with power greens and homemade pesto. It’s so filling and delightful to eat.

Q: What is the best way to kick unhealthy cravings?

Jennie: When transitioning to a plant-based diet, make sure that you are eating real, whole foods and giving your body all of the nutrients that it needs.

Just because a particular food is vegan doesn’t mean it’s healthy. 

If it contains artificial ingredients, is highly-processed, lacks nutrients, or is full of sugar, it can cause cravings for unhealthy food. It’s also important to eat enough protein, healthy fat and fiber at each meal.

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Butterfly: You may have cravings for meat as you watch other people eat their processed foods, but after a month or two, you might not have any more cravings.

Jennie: Instead of thinking about all of the food you are no longer eating (and might miss), focus on why you are making this diet change and how it might improve your life. Honor yourself for choosing to support your health and nourish your body with nutrient-rich, whole foods.

Q: What are tips to remain confident and positive through a diet change?

Jennie: Making sustainable changes takes time — be patient with yourself as you navigate this new journey, be proud of yourself for choosing to make this leap, and cheer yourself on for every little success, no matter how small, remembering that lots of little changes can add up to big change.

How do you define success? Write your own definition for authentic success.

Jennie’s Coconut Chia Seed Pudding. Photo: Valorie Darlinge

Butterfly: At first I was hesitant about becoming a vegetarian because I knew people would question my decision, and it would be much harder for me to find vegetarian dishes at restaurants that weren’t just salad. I officially became a vegetarian in August, and despite the multiple questions I get I haven’t looked back.

Since then I have lost weight, gained more energy, and feel better mentally that I am not partaking in the industry that promotes animal cruelty.

Also, don’t feel pressured to become a vegetarian or vegan, because it won’t be the end of the world. It is your own choice whether or not you want to include meat in your diet, not anyone else’s.

Q: What is your favorite milk alternative?  

Jennie: My favorite milk alternatives are coconut milk and various homemade nut milks, including hazelnut, pecan, walnut and almond milk. These milks are full of healthy fat and I love the taste of them!

Butterfly: I love soy milk, but try to limit my intake. Lately I have enjoyed hemp milk, which I used to dislike. For cooking, I like to use coconut milk because it is a bit thicker and has more fat content.

Q: Can meal prepping increase the success of sticking to a new food routine?

Jennie: Meal prepping can help you cut down on the amount of time you spend shopping and cooking during the week, which will make your new diet changes feel more manageable.  Additionally, meal prepping will ensure that when you get hungry you have healthy food at your immediate disposal, which can help you avoid reaching for whatever might be convenient.

Q: What has been the most satisfying part of your career?  

Jennie: I love being a nutritionist and I feel incredibly blessed to have a career where I get to help clients transform their lives by supporting them with nutrition, health and wellness changes. People are often surprised to learn that before I became a nutritionist, I worked as a lawyer for many years. I realized that supporting others with nutrition was my true path in life.

I had overcome body image struggles and an unhealthy relationship with food and wanted to show people that they could achieve their nutrition, health and wellness goals in a sustainable, healthy way. I’m also passionate about cooking and creating delicious, healthy recipes and I get really excited to show my clients how simple it is to prepare healthy food that tastes delicious!  

You can find all of Jennie’s recipes featured here on her website here.

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