Welcome back to Plant Based Curious. It’s been three years since I started this podcast, and I’m reaching back to share the episode that started it all;a conversation that captures why I created this space.

I sit down with Yvonne Pierre of Let’s Talk Healing to talk about my own journey from sickness to plant-based living. I open up about struggling with hypertension and gut issues at a young age, and how a doctor’s visit revealed that my food was at the root of it all. That moment sparked a shift that went far beyond diet, it led me to a vegan philosophy that opened my heart to animals and the environment.

This episode also shares the story behind the Plant Based Curious community I launched in 2021 (which closed in 2024). Though the community is no longer active, the podcast remains a welcoming space to explore plant-based living without pressure or judgment.

Whether you’re new or have been here from the start, I invite you to listen (or listen again). Let’s go back to where it all began. I’m so glad you’re here.

In this episode, you’ll hear:

• Why I was getting sicker despite thinking I was “healthy enough”
• The turning point that connected my gut health to my diet
• How plant-based led me to a deeper vegan philosophy
• The inspiration behind the Plant Based Curious community and podcast

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"Thanks for listening to The Plant-Based Curious Podcast. If this episode helped you, please share it with one friend who might need it. Subscribe wherever you get your podcasts so you never miss a step on your journey. For questions or to connect, visit me at plant-basedcurious.com."

This week, I'm talking with Molly Patrick of Clean Food Dirty Girl and trust me, you're going to love her.

Molly has never eaten meat. Not one bite. She grew up in a teepee in New Mexico while her parents’ hand-built their home, and today she lives on Maui leading a global community of over 280,000 "Dirties." Her approach? Warm, hilarious, and sprinkled with just the right amount of swearing.

We get into:

• Why vegan and whole food plant-based aren't the same thing
• What "batch block" is and the one small step to finally break free from it
• How growing up off-grid shaped her relationship with food
• The surprising muscle sobriety and plant-based eating share

What I loved most about this conversation? Molly doesn't care if you're perfect. She cares if you're still showing up.

If you've ever felt like you need to get it right to start, this episode is your permission slip to just begin.

Find all of Molly's links in the show notes. Until next time, stay curious.

Website: Clean Food Dirty Girl

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Support the show

"Thanks for listening to The Plant-Based Curious Podcast. If this episode helped you, please share it with one friend who might need it. Subscribe wherever you get your podcasts so you never miss a step on your journey. For questions or to connect, visit me at plant-basedcurious.com."

The One-Liner:
Think plant-based eating is too expensive? I’m shutting that myth down with real strategies from my own life; from my days as a single mom to navigating inflation today.

What I’m Covering Today:

My Story: Two very different seasons of budget-conscious eating (single mom years vs. today’s economy) and what they taught me about real, nourishing food.

The Myth: You don’t need expensive specialty products. Plant-based eating is about whole foods, which are historically the cheapest items in the store.

The Four Pillars of Budget-Friendly Plant-Based Eating:

Pillar 1: The Affordable Pantry

• Stock up on beans, lentils, rice, and oats (pennies per serving).
• Buy spices from bulk bins.
• A little nutritional yeast goes a long way.

Pillar 2: Make Friends with Frozen

• Frozen fruits and veggies are often more nutritious than fresh (flash-frozen at peak ripeness).
• They’re cheaper and eliminate waste.

Pillar 3: Shop Farmers Markets Strategically

• Go at the end of the day for discounts.
• Ask for "seconds" (cosmetically imperfect produce sold at a steep discount).
• Buy what’s in season.

Pillar 4: Meal Prep to Prevent Waste

• Cook once, eat three times (batch cook beans, rice, and roasted veggies).
• Use the "three ways method" with one ingredient (e.g., sweet potatoes).
• Save vegetable scraps to make free stock.

The Game Changer: The Kitchen Audit

• What it is: Taking inventory of everything in your pantry, fridge, and freezer before you shop.
• Why it works: The biggest budget killer is wasted food. This helps you use what you have first.
• Your Challenge This Week: Do a kitchen audit. Shop your own kitchen before you hit the store.

Resources & Next Steps:

• Share your Kitchen Audit results: Plant-BasedCurious.com
• Next Episode: Living Plant-Based Without Perfection (with Molly Patrick): A follow-up conversation about her plant-based lifestyle, meal plans, recipes and more.
• Rate & Review: If this episode helped you, please rate and review the show. It helps other curious folks find us.

Send a text

Support the show

"Thanks for listening to The Plant-Based Curious Podcast. If this episode helped you, please share it with one friend who might need it. Subscribe wherever you get your podcasts so you never miss a step on your journey. For questions or to connect, visit me at plant-basedcurious.com."