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Dana Hudepohl is an Atlanta-based writer specializing in health. Her work has appeared in more than 40 national magazines, newspapers, and websites including O, the Oprah Magazine; Shape; Health; and The Wall Street Journal. A graduate of Stanford University, she enjoys listening to health podcasts while cooking plant-based meals for her family of four. Find her on LinkedIn.
All Contributions from Dana Hudepohl (13)
After Forks Over Knives reader Gwen Jahnke saw her dad suffer two strokes, she spent more than a year encouraging her parents…
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Growing your own herbs saves money, avoids plastic packaging, and reduces food waste, since you only cut what you need. We asked…
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You’ve mastered the art of whole-food, plant-based breakfast, lunch, and dinner. But what to eat in between? We asked plant-based veterans what…
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Great news for the more than 80 percent of women who experience hot flashes in their menopausal years: A groundbreaking study recently…
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In the United States, someone has a heart attack every 40 seconds. Every year, more than 800,000 Americans have a heart attack,…
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Diet has a direct impact on the digestive tract—a fact that vegans can attest to firsthand. If you’ve recently transitioned to a…
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When it comes to your skin, certain factors matter: sun protection, sleep quality, even how well you manage stress. But one of…
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Plant-based diets may offer a protective advantage against severe COVID-19, finds a new study published in BMJ Nutrition, Prevention & Health. It…
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Meal prepping and planning may sound daunting, but it doesn’t have to be. It can be as easy as thinking ahead and…
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When I started living a whole-food, plant-based lifestyle a few years back, I was shocked by the sheer volume of produce scraps…
see articleThe Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.
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