Save 25% On Vega Products – All Made With The Best Real, Plant-Based Ingredients

Vega products are all plant based and packed with nutrients to fuel any activity. All products are certified Vegan, Non-GMO, Gluten Free as well as soy free. My favorite line of theirs is the Sport Line which includes protein bars (20 grams) and smoothie powders (30 grams) containing 6 BCAAs which help to put your muscles back together after a hard workout. I also love their Vega One bars and Smoothie Powders as well. Coconut Cashew is my favorite. If I need a quick pick me up in the afternoon or between meals I grab a Chocolate Carmel Protein & Snack Bar. These bars are only 200 calories and contain 11 grams of protein.


This month, Vega is teaming up with Sage Mountain to offer 25% off MSRP on any product. We ask you donate back at least 10% of the discount back to Sage Mountain. Go to to see a complete product listing and description.

Please email Alisha with your orders by February 27th.


Vega Promo For The People

If you are active or on the go, you don’t want to miss this! We would like to share an offer from one of the best plant based nutrition companies on the market, Vega. Local plant powered athlete and friend, Alisha Niswander is partnering with Vega to offer you 10% off on your purchase. In addition to that, another 10% of your purchase will go directly to Sage Mountain. Enjoy delicious plant powered protein, recovery and snack items PLUS help one of your favorite animal sanctuaries in the meantime. That’s a win-win if we’ve ever heard one. Here is a picture of some of Alisha’s daily go-to Vega products.

Please don’t hesitate to drop her a line with any questions. Check out their website and take 10% off your MSRP pricing! Remember, they will match that discount and send it directly to Sage Mountain.

Any order over $100 will receive a free Vega Blender Bottle so you can shake your nutrition on the go!
Orders must be in to Alisha by September 15th! Don’t hesitate to contact her with any questions regarding the product or pricing!
Alisha Niswander
Mountain Vista Touring
(435) 640-2979

Thirsty First Thursday: August 3, 2017 at 6 pm

Join Sage Mountain: An Advocate for Farmed Animals for an evening of vital conversation and inspiration at Este Pizza  in Park City! We will be joined by Utah Animal Rights Coalition  director and SLC Vegfest organizer, Amy Meyer who will speak on behalf of the most recent First Amendment victory for farmed animals and update us with exciting news and speakers at this year’s Vegfest! We will also hear from local athlete and yogi, Michelle Sharer about her most recent Plant Powered Challenge and how this experience shifted her entire view on nutrition, health, and well-being. Virtual reality ianimal experiences will be available through our partnership with Animal Equality Appetizers are being graciously donated by Este pizza. Everyone is responsible for their own pizza and beverages. The event is outside in their courtyard which is absolutely lovely on a summer night. Hope to see you there!

Feature Profile: Interview With Salt Lake Local About 10 Day Plant Powered Challenge

It has been about 1 month since 10 people finished the 10 day Plant Powered Challenge. Inspiration came from a film Sage Mountain, the Park City film series, and Vegfund hosted called “What The Health”. If you haven’t seen the film it can now be viewed on Netflix. The challenge, led by Kent Maurer, entailed consuming a whole food plant based diet for 10 days. All animal products such as meat, dairy, eggs, and fish were removed from their daily food choices. Everyone learned how and what to buy at the grocery store, how to order vegan meals at restaurants, watched educational films, attended a community potluck and met the animal ambassadors at Sage Mountain’s animal sanctuary, experienced a loving kindness meditation, went on a few hikes in Park City, received new recipes and daily emails from Kent about the momentum of this movement along with answers to any questions.

Lauren Lockey recently had the opportunity to interview one of the participants, Michelle Sharer. Michelle is 26 years old and  grew up just outside of Boston. She moved to Salt Lake to be near the mountains, worked as a web developer for 3 years, and now is a yoga instructor.

LL: What sparked your interest and commitment to do 10 day challenge? 

MS: I follow a lot of food blogs and Instagram accounts, and those had been inspiring me for a while to try this way of eating. I loved the idea of eating whole plants because even before I knew about the challenge I was already excited about avoiding processed foods. I also watched the Forks Over Knives documentary on Netflix. I knew the challenge would be a good way for me to be able to ask all of the questions I had about going plant based.

LL: What foods were you consuming before the challenge?

MS: Mostly everything. Lots of eggs. Dairy and meat too. I avoided processed foods and I was already a little bit     crazy about reading ingredients on food labels.

LL: Did you notice any immediate changes within the first few days? negative or positive

MS: The very first thing I noticed was that coffee with almond milk tastes better than coffee with cows milk! Within the first few days of the challenge, I felt different, a little tired, because I was still learning what to replace the animal foods I’d been eating with, so I ended up consuming less overall. Now I eat more snacks and add more toppings and that helped a ton.

LL: Give a few examples of some new foods/meals you discovered during the challenge

MS: Banana ice cream completely blew my mind (one ingredient – frozen bananas). I still eat it every day and every time I want to cry tears of gratitude to nature and the existence of bananas. And there are so many choices for add-ins too! Dates, peanut butter, chocolate chips, vanilla extract, mango. My favorite breakfast is oatmeal. I literally go to bed every night excited for my peanut butter oatmeal in the morning. Another current obsession is toast – my two favorites are toast with hummus and raisins, and toast with avocado and salsa. 

LL: Did you ever find yourself unsatisfied during the challenge?

MS: Actually, what’s cool is I eat my favorite foods every day now. Before, I felt like I had to limit myself on things like pizza, ice cream, etc. Now I feel like I’m indulging in every meal. I stuff my face with banana ice cream every day and it feels great.

LL: what activities do you enjoy? Did you find you had more or less energy during the challenge?

MS: I love rock climbing, yoga, and mountain biking. At the beginning of the challenge I think I had less energy, but I still attribute that to not eating enough calories, but now that I know how to manage that better I feel great in terms of energy level!

LL: Are you presently plant powered?

MS: Yes I am!

LL: What was the highlight during the 10 days?

MS: The pot-luck! It was really inspiring to see and taste all of the delicious home-cooked plant-based food, AND be surrounded by amazing, like-minded individuals!

LL: Do you plan to stay plant powered?

MS: Absolutely. I wish I had started sooner

LL: What would you say to those considering this lifestyle?

MS: It might feel hard or extreme, and there’s kind of a learning curve, but once you get the hang of it, it comes as naturally as ever. You’ll discover new and exciting things to try! Honestly, I enjoy eating more now than I did before. If someone is hesitant I would encourage them to start out by just changing one thing. Switching to almond milk or soy milk for example. Or try cooking one plant-based meal a week. Or jump in on Meatless Mondays. There are so many recipes and ideas out there and so many people who want to help you. The community embracing this way of eating is amazing right now.


You can follow Michelle on her plant powered adventures on instagram and facebook . Thank you Michelle for making such a positive impact on your health, the planet, and the lives of farmed animals and  please continue to share your experience with everyone around you!!
Stay tuned for another challenge this fall. Also mark your calendars for Plant Based Utah’s first annual Nutrition symposium this October featuring Dr. Caldwell Esselstyn, Ann Esselstyn, and producer of “Cowspiracy” and “What The Health”, Keegan Kuhn!!

Mindful May Middle School Madness

By: Chris Shapard and Craig Gordon:

The students at Treasure Mountain Junior High learn about the power of plant-based nutrition

“How many of you think about where your food comes from?” A few students hesitantly raise their hands, most keep them down.

When most of us sit down to eat, about to sink our teeth into a burger, we see a burger, not a dead cow. Behind that seemingly innocent paper-wrapped circular mass of bread, vegetables and condiments, there is a sinister story that everyone who eats food needs to know.

Commuting around the Salt Lake Valley, our plant-based tribe is increasingly aware of an endless parade of livestock trucks, hauling animals to slaughterhouses. My stomach turns and I get nauseous at the sight of these trucks. I want to look away and ignore the problem, but my heart and my eyes look to connect with just one of the souls on board to say “I am sorry.”

Over the course of two days, Sage Mountain’s Lauren Lockey teamed up with local plant-based athlete Craig Gordon and Chris Shapard of the non-profit Factory Farming Awareness Coalition (FFAC) to educate hundreds of students on the benefits of a plant-based diet, and to raise awareness of the consequences and power of their everyday food choices.

The animal products people buy in restaurants and grocery stores have been so transformed that the animals who suffered and died for chicken wings, a hot dog, or slice of cheese, have been completely hidden behind a deceivingly benign image of a picturesque little farm on the package. Happy cows, smiling pigs, fish frolicking in the ocean… brilliant disconnected marketing ploys. What’s not included on those packages is the fact that 99% of animals today are raised on giant factory farms, and that billions of chickens spend their entire lives crammed into a cage with each having less space on average than a standard sheet of paper.

Students gasped when they learned that hundreds of millions of male chicks in the egg industry are ground up alive simply because they don’t produce any eggs and therefore they are of “no use” to the industry. Like most of us, the students didn’t think about the baby cows who are taken away from their mothers so that the baby’s milk can be sold for human consumption, and the billions of animals whose lives were cut drastically short because we have unconsciously prioritized our taste buds over their right to live. This is the story for those raised on small farms, factory farms, humane, cage free, organic, or grass fed.

The presentation also disclosed the immense environmental toll of animal agriculture. To produce a single beef patty, it takes upwards of 660 gallons of water. Animal agriculture is also a leading cause of deforestation, water pollution, and produces more greenhouse gasses than the entire transportation sector – a fact that resonates with all of us here in Utah whose winter wonderland is becoming increasingly threatened by rising temperatures.

The animal products that take such an immense toll on animals and our environment are killing us as well. Animal products cause heart disease, diabetes, and cancer and the students learned that the choices they make now determine their health in the future.

The students learned about about Pony Boy and Wilma Jean (or PB & J), who get to live out their lives in peace at the beautiful Sage Mountain sanctuary.

The good news is that the power is in our hands to fix these problems with the food choices we make everyday – and these students are the ones who will be leading the way. It is our responsibility to educate them and embrace their innate compassion. Even though we covered environment, health, and ethics equally, students were most impacted by the suffering animals endure. They realized they don’t want to be a part of it. We can choose compassion over convenience, health over habit, and sustainability over appetite. When we make the simple choice to eat plant-based foods instead of animal based foods, we are taking a stand for animals, people and our planet. We may not be able to see it, but when we choose plant-based foods, we can unlock the cage for countless other animals just like PB&J.

Please continue to follow Sage Mountain via Instagram and Facebook for individual interviews of students from Treasure Mountain!

Did God say it’s OK to eat animals?

By: Kent Maurer

This is a justification for eating meat that I’ve heard many times; “God says it Ok to eat animals” or  “God put animals on this earth for us to eat”. Since the subject of plant only nutrition is not controversial enough, in this blog I thought I’d throw in religion just to spice things up.

Just a precursor, I wasn’t raised religious or am I affiliated to any religions; as a matter of fact I never really paid attention to religion until I was first confronted with this justification about 15 years or so ago. So like I do with every question I get about a plant only diet and lifestyle, I researched it, and here’s what I’ve learned.

Since I’m in Utah, I’ll start with the Mormons.

Are you Mormon? If so why do you eat meat? In the Doctrine and Covenants 49 reading verses 18 and 19, your faith specifically says not to east meat unless in times of famine. There is no famine, Costco, Wal-Mart, Target all have an abundance of inexpensive beans, grains and potatoes to base all your meals around. The only places on earth where there is a food shortage is in impoverished countries where food is literally taken out of starving peoples mouths to feed to the animal agriculture industry, so the “privileged” human can have their steak.

Are you a Christian? If so why do you still eat meat when in Genesis 1:29 God tells Christians exactly what to eat right after He created man; “Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you.” After God flooded the planet and there were no plants to eat, he gave permission for some meat to be eaten (a time of famine) in Genesis 9:3. He didn’t change our anatomy from His original plant based design to that of a meat eater. I also found that the early editions of the Bible stated when Jesus fed the 5000 on the hillside fish and bread; it was actually written that it was ‘fish weed’ or ‘fishmeal’ (dried seaweed) instead of fish. Makes more sense seeing how there was no refrigeration and the fish would have rotted before they could eat them.


How about Judaism? Are you one of the chosen ones? Genesis 1:29 and the Old Testament is what you should follow as well when it comes to your food choices. Squeezing the blood out of a piece of meat to make it Kosher, does not make it healthier or justify eating an animal.

Buddhism, Hinduism, and Jainism all practice a life of not harming other beings. The word they use is, “Ahimsa”, a term meaning ‘not to injure’. This great word encourages followers to aspire to cause no injury, or do no harm to you, the planet or ANY living creature.

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The Seventh Day Adventists here in the United States follow the Bible to the letter (Genesis 1:29) and consequently live an average of ten years longer then the most Americans and are now considered the longest living humans on planet earth; doing so in smog infested Loma Linda California just east of L.A. The book ‘The Blue Zones’ is an excellent read on the secrets to longevity.

When it comes to eating animals most people throw all religious beliefs out the window, and eat animals of all types three times a day.

I live with the belief that we are ALL creatures of God and that God resides in each one of us. So killing animals, just like killing a human, or destroying the planet He created, is really killing one of Gods creations or a piece of God Himself.

Dominion’ Humans were given “dominion” over this earth and all the creatures that reside in it.

Meaning: we are supposed to be the protectors, the overseers…not the eaters and destroyers!

Why is it so hard to give up eating animals when every act of eating an animal is death and destruction; death to the animal, destruction of the planet, and the slowest form of voluntary suicide through the act of eating animals (heart disease, cancer, diabetes)?

Why does all logic, health concerns, environmental concerns, as well as compassion, get discarded when it comes to eating animals?

It’s time every religious person as well as every non religious person walks the walk, and not just talks the talk. Be kind; treat others like you’d like to be treated, which include ALL creatures!

By the way my religion, “My Religion is Kindness!”

eckhart-tolle-guardians-of-being-60-728Kent Maurer

One Single Act-“For the Betterment of Humanity”

By: Kent Maurer


There is “one single act” that every one of us has absolute control over for the betterment of all of humanity, and that is what we choose to eat. We literally vote with our food choices at the grocery store, a restaurant, a drive through food joint, or a convenience store. Every time we make a purchase its telling industries what we want, demand and supply. When we order it, buy it or crave it, big business will continue to supply it, no matter what the health or environmental costs. Of all the food choices we are making, the choice of eating animals and animal products is, by far, making the biggest (negative) impact on our personal health and very dramatically, the health of our planet.


Let’s talk about environment first. We all live together on this planet and share its resources. Two thirds of the planet is water but only 3% of that water is fresh water and 2% of that fresh water is ice. That leaves 1% of planet earth’s water available for all to share. Of course humans think of themselves first, without water we will die. Right now there are 7 billion plus people on this planet, just 50 years ago there was just over 2 billion. By 2100 there is expected to be 12 billion people all sharing that 1% of available fresh water.

We are not alone on this planet. Other living creatures and plants need to share that 1% of available fresh water with us and this is where it gets disturbing. Because of our voting habits when it comes to food, there are presently 70 billion factory farmed animals being raised world wide to satisfy our demand for animal products. Those animals require a dramatic amount of water when it comes to growing the food they eat and the water they drink. It’s estimated by the United Nations and other water watch communities that 23% of all the fresh water in the world, 50% of all the water in the United States and 70% of all the fresh water in the western U.S. is being used to grow food used specifically to raise farmed animals. In the mean time everyone and everything else is taking the blame for our water shortage We are told to take shorter showers, let our lawns die, tell growers whose plants take more water than normal like nut trees and certain fruits, to cut back on their crops or go out of business altogether, while collectively, nothing comes close to the amount of water being used to grow animals. Of all the restrictions being put on water use, animal agriculture gets a free pass with no restrictions.

In addition to the massive amounts of water being used by factory animal farming, in the U.S. alone 80% of farmland and 70-90% of our grain crops, is dedicated solely to raising animals for food. Millions of people in the U.S. and 2 billion people world wide do not have enough food, but factory farmed animals are fed till they are as fat as they can get to warrant the most money at slaughter. Our forests are being leveled to make room for more grazing area and to grow crops to feed to animals. This is a huge problem in the Amazon in South America where an acre a minute is being leveled to support animal agriculture. The Amazon and all vegetation are the lungs of our planet; plants absorb the carbon dioxide and breathe out the precious oxygen we all need (along with that 1% of fresh water) to survive.


Then there are the airborne diseases that are escalating in this world, bird flu, avian flu, swine flu and on and on. 70% of the entire antibiotic supply made in this world goes to factory farmed animals in an effort to keep them alive in horrendous conditions until they are slaughtered. The overuse of antibiotics creates antibiotic resistant bacteria super-bugs, add that to the waste that 70 billion plus factory farmed animals are producing and a serious health problem is created. There are no sewer systems dedicated to these animals, their entire excrement ends up in our aqua fillers, rivers and oceans creating “dead zones” where nothing will grow and even more airborne diseases arise.

So why do we put up with an industry that’s estimated to contribute to 51% of all greenhouse gases produced? …Protein…


We are obsessed and convinced that without our burger, chicken sandwich, hot dog, scrambled eggs, steak and fish, that we will not survive. While quite frankly the opposite is true, the science, case studies, and facts prove otherwise. Animal protein is the problem of our ill health, not the cure. We’d be immensely better off if we stopped eating animals and got our protein from the same sources the cow, pig, chicken, elephant, gorilla, racehorse and every other animal on this plant that has an anatomy similar to ours gets their protein from, plants!

75% of all animals on this planet, including humans, have an anatomy perfectly designed to take in soft easy to acquire plant food. We are the total opposite design of a carnivore like a lion or an omnivore like a bear. Humans have slow foot speed, small mouths and short dull teeth that could never bite through the skin of another animal and if we could we absolutely wouldn’t like the taste of blood. When fiber-less animal flesh enters our bodies our low acidic stomach acid and long windy intestines are not designed to absorb and eliminate that flesh. As the meat sits in our 11 times the length of our torso intestines, our 98.6 degree internal body is the perfect environment to produce the same type of bacteria that breaks down a dead animal on the side of the road. This is a disease producing acidic environment. Whole fruits, vegetables, legumes, whole grains, nuts and seeds are the perfect foods for the human design and can be made into an unlimited variety of tasty, filling meals and produce the alkaline blood we are designed to thrive on.


We cannot continue to justify the amount of water, food and land needed, as well as the diseases produced in our quest for animal protein. Not to mention the immense amount of pain and suffering 70 billion plus land animals and 100 billion sea creatures go through, unnecessarily, each year. As much as we don’t want to admit it, humans are not that important to this planet. We may have gotten the bigger brain and the ability to reason, but what have we brought to the table for the betterment of planet earth, I-phones, bombs, pollution? If bees or ants were to vanish from this planet the earth might not be able to survive, but if humans were gone, this planet would thrive.

We were put on this earth to oversee and protect it and all its inhabitants; unfortunately,we are not doing a very good job. But I do have confidence in my fellow human species, if we are given the correct information and then minimize, or better yet, eliminated our unnatural appetite for eating animals, we could save this planet and our health.

Stop believing the marketing hype, we don’t need animals for protein, calcium, iron, omega 3’s or any other nutrient, plants have it all. After absorbing this information and researching it yourself, don’t think you can call yourself an environmentalist or a humanitarian if you still choose to eat meat. I believe our future population will look back on this period of our planet in sadness, but also with pride. Pride that we took action and realized the problem and then corrected it. Just like any other disease, we have to get to the root of the problem instead of using band-aids in trying to correct the problem. THE single biggest problem, is raising and eating animals for food!

With one single act, the whole planet will benefit; animals need to be taken off the breakfast, lunch and dinner table, NOW.


Parkite sees benefits in eating more plant foods: Interview With Andy Krumel

By: Lauren Lockey

Every so often we are honored to highlight people within the Utah community who have made changes in their lifestyle, see the benefits, and seek to share it with others.

A few weeks ago I had the great opportunity to interview Andy Krumel who not only lost 15 pounds from reducing his consumption of animal products, but also feels happier and has more energy! Read below to find out more!

Sage Mountain: First, tell us a little about yourself.. Your name, age, where you are from, what you do, why you reside in Park City.

Andy Krumel:  My name is Andy Krumel and I am 53 years old. I have lived in Park City for three years. Before that I lived in the San Francisco bay area where I worked in the software industry. We now live full time in Park City for the great life is provides: clean air, great outdoor activities, and a vibrant community.

 SM: When and why did you decide to reduce your consumption of animal products?

AK: 5/1/2016 – That is the date I heard Dr. Joel Fuhrman speak at the Park City library. He made a compelling case for changing my diet in so many ways that seemed easy and made scientific sense. One of his main points was to reduce animal product consumption to no more than 10% of ones diet to greatly reduce the risk of cancer.

 SM: Wow that statement is quite compelling so what was the process like? Was it difficult for you to make these changes?

 AK: My wife and I went to the grocery store that night, we needed to make a trip anyway, and loaded up on beans, walnuts, and vegetables. Meat and cheese were central to my eating habits before changing my diet. Now, I go many days in a row without eating any meat without conscious effort.

 SM: How did your family/friends respond to you making these changes? 

 AK: No real reaction. This is not surprising given how many dietary restrictions people have these days.

 SM: That’s true. What changes have you noticed mentally and physically since reducing your animal product consumption?

 AK: Changing to Dr. Fuhrman’s diet resulted in increased energy and I have lost 15 pounds. The decreased weight is strictly the result of the diet, for if anything I have increased the amount I eat and have not altered my exercise regimen. Oh, and my sense of smell seems to have improved which is nice since it has never been very good – really makes life more enjoyable.

 SM: 15 pounds without altering your exercise?! I guess the statement is true that it’s 80% nutrition and 20% exercise huh? What do you eat on a typical day then?

  AK: Breakfast: fruit smoothie (reduced amount due to diet), paleo granola, fruit, and nuts. Occasionally have an egg or cheese.

  Lunch and dinner: some combination of vegetable soup, beans, and salads. Might have some meat when we go out to eat which is not very often. Surprisingly, we have found meal prep times are greatly reduced on the new diet. We make sure to include chia and flax seeds, raw onions, and cooked mushrooms daily.

 SM: Do you exercise? Is it more often than before since you have more energy?

 AK: For exercise I lift weights and run three miles 3x per week. During the summer I will go on several mountain bike rides in the mountains several times a week. During the winter we vigorously walk to the Park City Mountain resort on powder days!

 SM: Have you visited a doctor since you have made these dietary changes? What are their thoughts?

AK: No doctor visits.

 SM: How long did it take you to really “settle in” to this way of eating? Do you ever think about going back to how you ate before?

 AK: Settled in from day one. Crazy considering how different the Fuhrman diet is from my previous eating habits. In my version, so as not to speak for what Dr. Fuhrman intended, I do not count calories or engage in any portion control. If I am hungry then I eat.

 SM: Love that! It makes sense to eat when you are actually hungry! Do you plan to stick with it now that you have witnessed the benefits?

 AK: Of course. There is no going back.

 SM: What is your advice to those seeking to make changes in their diet?

 AK: Go hear Dr. Fuhrman speak or read one of his books. He has a long history of working with patients with severe heart disease and has worked with premier medical research institutions to perform scientific studies concerning the effects of diet on heart disease and cancer rates. The results are simply stunning and eye opening.

 SM: I agree! I was able to hear him speak last winter and he is super knowledgeable! Is there anything else you would like to add before we close?

 AK: I have always been one of those people that could not fathom making dietary changes if I looked and felt healthy. Well, we should never stop striving for improvement and why shouldn’t diet be in that mix? The change was easy, I feel better, love the taste of our food, and I have increased confidence our lives will be active for longer.

 SM: Thanks so much for your time Andy! Have fun mountain biking this summer!

Inspiring stories like Andy’s are happening around us all the time.  Do you have a story? We enjoy sharing and spreading the love whether it be for your health, the environment, or the animals. We would love to hear from you!   Never hesitate to contact us with questions or concerns in transitioning to a plant based lifestyle. We are here and excited to help in any way possible!

Tips From A 10-Year Vegan

By: Courtney Pool (guest)

Hello Sage Mountain Friends!

My name is Courtney, I’m a vegan nutritionist and a recent Utah-returnee living in Cottonwood Heights. It’s a funny story how I got to do a guest blog here: Lauren was my yoga teacher years ago in Park City, before either of us were vegan. When I moved back here, I found vegan roommates, one of whom knew Lauren and Sage Mountain very well. Long story short, I got to see her again for the first time in 10 years and here I am on the blog. Also an FYI: I’ll be the speaker at Sage Mountain’s Thirsty First Thursday at Zest on July 7th!

I’ve been vegan for about 10 years, and working as a nutritionist specializing in vegan nutrition, juice cleansing and overcoming overeating for about 8 years now.  It’s an online-based business and I do my consultations over the phone and Skype, which is wonderful because it allows me to have, in addition to local clients, global clients. And I love talking with people about veganism all around the world!

For this blog, I wanted to share some tips from the perspective of a longtime vegan that might be helpful for others. I hope you find it helpful!

1.Eat a healthy, well-rounded diet and minimal junk food.The vast majority of people who end up with nutritional deficiencies or claim they don’t feel as good on a vegan diet are often not getting enough healthy foods and are eating too much junk food. It can also be because there is not enough variety in the diet. Make sure you’re getting a wide array of veggies, fruits, beans, seaweeds, nuts, seeds, oils, etc.


2.Amass a solid list of favorite recipes/meals. Whether you consider yourself someone who likes cooking or not, you need to invest some time trying new recipes and new meals, and figuring out what you like best. When people tell me they don’t know what to eat now that they’re vegan, that tells me they haven’t gotten any vegan recipe books, haven’t googled any vegan recipes online, and haven’t played around in the kitchen. It is a process of trial and error where we need to try a bunch of things, some of which we will like and some of which we won’t, but it will give us some staples that we can return to again and again. And if you’re not big on being in the kitchen, that’s fine–there are plenty of “simple vegan recipes” and “quick vegan meal recipes” that we can google.

3.Find community with likeminded people.Look for people who are likeminded and share a similar desire for veganism. They can be found through in your city, or they may be found in an area-specific Facebook group. It’s lovely to find a local friend that you can frequent vegan cafes with or have over to make a meal, but don’t underestimate the power of being connected to people online. Join some forums and groups, ask questions, connect with people there. Share your fears and your insecurities about veganism, ask for tips. People love to help!

4.Learn about all aspects of veganism.I’d say there are four main categories of truth about why veganism is the ethical, loving, and moral way to live: health/well-being, animals, environment, and other welfare of other humans. If you’re only familiar with the details about one or a few of these aspects but not all of them, educate yourself on all of them. The more you know the truth about all factors, the more you receive that truth into your heart, and you can get to a place whereby because you know the truth so thoroughly, you simply can’t not be vegan.

5.Work on your people-pleasing issues.One of the biggest challenges for most people in being vegan is the pressure they often feel to be “normal” and eat like other people eat. We can be susceptible to guilt-trips from others about us being difficult or high-maintenance, or we feel we don’t want to stand up for ourselves and what we need to take care of ourselves within our veganism. This is an issue that is unavoidable to work out if we’re going to stay vegan long-term. There cannot be any circumstance, any guilt-trip, any social climate that would cause us to cave and eat animal products, and the way that we’re going to create that is by working on the emotional reasons why we care what others think of us in this particular way. Don’t people-please with your eating.

6.Examine emotions that may create cravings.It doesn’t happen for everyone, but some people who have recently gone vegan will eventually face something internally that will cause them to be tempted to eat animal products. We’ve already discussed the people-pleasing related emotions that can cause this, but be aware of other ones too. They can be fears about it being unhealthy or apathy about the importance of vegan. Allow yourself to be self-reflective of feelings that may cause you to want to eat animal products.

I hope this helps! If you’re interested in chatting with me about the possibility of coaching, please visit my website -you can email me directly there! I’m also on all social media under my name.

Courtney Pool

A comprehensive article about everything on going vegan can be found here from our friends at Positive Health Wellness.

Interview with Lexi Purrington: Local Cruelty-Free Health & Fitness Coach

Interview with Lexi Purrington: Local Cruelty-Free Health & Fitness Coach

By: Natalie Blanton

For this week’s blog we wanted to highlight another inspiring and local plant-based individual. We caught up with Lexi Purrington, a Salt Lake City-based nutrition coach and personal trainer, and powerful advocate for the animals.

Lexi and her beloved/rescued pitbull, Amelia. #adoptdontshop

Lexi and her beloved/rescued pitbull, Amelia. #adoptdontshop

Sage Mountain: When and why did you decide to go vegan?

Lexi Purrington: I began experimenting with veganism somewhat on accident. I remember hearing how bad dairy was for your skin and how meat attributes to weight gain. As a pre-teen that was enough to get me started. At first it was completely about the way I looked. I had gotten myself into a bad spot where that was the only thing in the world that mattered, but ironically ended up saving my life on the same type of “diet”. A few years later, I began reading about the hidden animals of the industry and what exactly went on during the process of slaughtering them. Today, I remain vegan for the animals, the environment, my health, and human rights.

SM: What has benefited you most about being vegan?

LP: Watching how my body has changed, and seeing the amount of energy I have increase year after year, has been the biggest benefit. My heart and bones have gotten stronger, my endurance is longer, and my recovery time is much shorter.

SM: What sort of training do you do and how often?

LP: I train 5-6 days per week for an hour each session. I typically pair body parts together like back and biceps, glutes and hamstrings, etc. I incorporate cardio at the beginning of most of my workouts and typically train with weights and resistance machines.

SM: What do you think is the biggest misconception about vegans especially being an athlete yourself? And how do you combat those myths?

LP: People often say that vegans are fragile or weak, or somehow get placed into a feminine category (i.e. real men eat bacon/hunt). I work hard every day to show people that we are just as strong, fast, and powerful as everybody else. It’s become somewhat inspirational to me to “beat the odds” and show just how tough we can be.

SM: Love that. What do other trainers/fitness folk think of you being vegan and what is the most common question you are asked?

LP: Where in the world I could possibly get my protein. Honestly I had never even given protein a single thought before getting into the fitness industry but it seems that everyone has this crazy obsession with it. It’s literally in almost everything and I think what a lot of people don’t realize is that it can actually be dangerous to overdo it. Most trainers I meet use that as an excuse as to why they would never go vegan but what they do not understand is that it’s just as convenient to get the right amount from plant-based sources, and much easier for your body to digest.

SM: Truth!  What are your favorite “go to” foods for protein, calcium, and iron?

LP: It definitely varies from day to day but I regularly consume a lot of nuts, nut butters, alternative milks like almond and soy, leafy green vegetables and plenty of tofu/tempeh in order to get a good mix of calcium, protein and iron.

SM: What is your advice to those looking to get stronger/gain muscle? What is your advice to those looking to lose weight?

LP: Always prepare, be patient with yourself, and don’t get too comfortable doing the same thing. For people looking to gain muscle, I recommend higher weight/lower reps and individually training muscle groups each week. For people trying to lose weight, I recommend mixing up their cardio routine and incorporating weightlifting in order to up their metabolism. All of this can not be done without fueling your body with the right foods so be sure to incorporate a diet rich in fruits, nuts, seeds, vegetables, and whole grains.


Huge thanks to Lexi for taking the time to speak with us and share some of her incredible insight, knowledge, and health-tips!

We encourage you to reach out to Lexi for any further inquiries regarding nutrition, meal-plans, and personal-training.

Email her at: