How to Move to a Plant Based Lifestyle

Helping Your Customers Convert

Back when I gave up meat, everyone had something to say about it.  Most of it wasn’t good.  I gave up meat because I was giving up dairy, processed food, refined sugar, gluten and …well, it just seemed like the thing to do. Sorry, I don’t have a thing about eating animal meat, except that it’s gross and I don’t love it.  I found out after, what a great thing I did for my body and my future health. 

So, it was easy for me. It’s not so easy for people who’ve been advised to either go plant based or cut back on their red meat.  They need help, support, and recipes that satisfy.

When I say it was easy for me, I mean, I was motivated and didn’t doubt my decision.  Your clients will be struggling with both.  What wasn’t easy – I didn’t have a clue what to eat.  I grew up with meat, potatoes, a vegetable and a fruit for dinner.  This was a well-balanced diet in the 60’s and 70’s.  We ate as mindfully as you could with a table of 5 kids trying to make sure we got what we wanted before it was gone.  So, I was finding substitutes for a sandwich with chips for lunch, lucky charms for breakfast and roast, potatoes, carrots and gravy for dinner.

For me, it was easier to group in smoothies and salads – a protein, vegetable, fat and fruit.  Translated into hemp seeds, spinach, coconut oil and strawberries/bananas.  I progressed and tended toward raw because it was easy and it made me feel good.  I needed a health coach.  Only I didn’t know that they existed at that time, I wish I did.

I’d search for recipes and then print out pictures and names of ingredients and take them to the grocery store.  The workers at Whole Foods went and hid when they saw me coming.It took hours out of every day to feed myself. I got on my family’s nerves. My husband didn’t like eating separately from me and my brothers and sisters didn’t like that I fed them pesto and pine nuts instead of lasagne with tons of hamburger.

Travel wasn’t impossible but it was tough and it annoyed my hosts.

It’s much easier to work with clients who are going plant-based if you yourself are living that lifestyle.  You can empathize and they trust you more because they see you are walking the talk.  It’s just like any other coaching, you set goals and action steps.  You let them voice their concerns and you listen. Provide them with the materials they need to educate themselves and make informed decisions.

If they’ve been eating “My Plate” then moving to a plant-based diet will be a huge adjustment. I can remember my concern that I would get enough nutrients.  I was careful and I studied a lot. Your client won’t need to do that.  They have you.

Cathy Sykora

Cathy Sykora

Founder, The Health Coach Group

Cathy helps health coaches build and maintain successful businesses that improve the lives of others.

Concerns 

Folks have concerns, valid concerns when they switch.

Where will I get my protein?  Have alternatives, recipes, a list of books with vegan/vegetarian recipes.  Give your customer a list of protein sources.  The more information, the better.

How can I afford all these whole foods? Talk to your clients about less expensive alternatives, legumes, potatoes, coop buying groups, and buying in bulk.

Do I need to worry about vitamin B12?  Give your client information on alternative foods for vitamin B12, and the supplements that do and do not work.

I have gas ALL the time.  What do I do?  Give your customer a list of enzymes and probiotics. Teach them to juice to eliminate some fiber. They probably never had this much fiber in all their life.  Help them to be patient.

Teach them:

  • to soak and dehydrate nuts and beans.
  • to juice
  • build fun international salads
  • to blend
  • get them into a community of others who are doing the same
Reinforce What They Know is True

Movies:

  • Forks Over Knives
  • What the Health
  • Food Matters
  • Fat, Sick and Nearly Dead
  • Hungry For Change
  • Food Matters

Give them home cooking:

  • Veganomicon
  • Crazy Sexy Kitchen
  • Plant Strong With 150 Engine-2 Recipes
  • Forks Over Knives – The Cookbook

 

Encourage your clients and encourage them to share their favorite recipes.  Make sure they stay active in the plant-based community to help to support them while they may be getting opposition on the home front.

More and more doctors are realizing that nutrition is the answer to preventing some diseases. Their patients trust them.  If the word comes from the doctor to switch to plant-based, they are much more likely to take it seriously.  Doctors don’t have the time to enforce, hold accountable or support.  Health coaches are needed for this.  You’re the answer.  Get your library ready, your educational materials and programs dusted off and step up to the plate. Literally.

 

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