Culinary Medicine Recipe | Food as Medicine & Physician-Led Health Conversations

Nutrition is finally getting a seat at the medical education table. Dr. Jaclyn Albin, the new President of the American College of Culinary Medicine (ACCM), joins Dr. Sabrina Falquier to discuss strategies for weaving nutrition into medical education, and explains why a hands-on teaching kitchen can stick with learners in a way slides never will.  

Dr. Albin also makes a compelling case for the broader team required to move this work forward, including chefs, dietitians, researchers, behavioral health professionals, public health experts, occupational therapists and farmers.  

If you work in healthcare, teach, study or just want evidence-based answers about food and health, this conversation shows why the future of medicine is also being built in kitchens, not just lecture halls.

In this episode we cover:
·      Who is Dr. Jaclyn Albin [1:10]
·      The role of nutrition in healthcare [1:50]
·      Does nutrition belong in medical school curriculum? [3:30]
·      No, we’re not trying to turn doctors into dietitians. [5:30]
·      Bridging silos to fix chronic disease and a broken food system [6:20]
·      Why hasn’t nutrition been historically part of medical education? [8:25]
·      The difference between nutrition and culinary medicine [10:10]
·      Different approaches to teaching nutrition in medical school [12:40]
·      How Dr. Albin got into culinary medicine [16:45]
·      Where we are today with nutrition education in medicine [20:00]
·      Teaching kitchens [24:00]
·      Two examples of a culinary medicine medical school elective [26:40]
·      Ideal culinary medicine team [29:00]
·      Where can MD’s get evidence-based nutrition education? [32:30]
·      What does success in culinary medicine look like? [35:50]

Resources
Healthy Eating Plate: Your Guide to Balanced Meals - https://youtu.be/riywZ8QtFdA

What Do Doctors Actually Learn About Nutrition - https://alternativefoodnetwork.com/podcasts/episode-34-what-do-doctors-actually-learn-about-nutrition/

Subscribe and Review: If you’re passionate about the future of lifestyle medicine and healthcare innovation, subscribe and leave us a review. Your feedback helps us bring more evidence-based Culinary Medicine content to your feed.

Credits:
Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing – Will Crann
Executive Producer – Esther Garfin

©2026 Alternative Food Network Inc.

Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.

Show Topics Include: Nutrition, Food as Medicine, Health and Wellness Podcasting, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights

Need healthy weeknight dinners that are fast, delicious and family-friendly? In this episode, Dr. Falquier shares how keeping on hand frozen tomato sauce and pesto, or a high-quality prepared sauce, can help you create quick, nutritious meals in minutes. Perfect for the busy back-to-school season, these practical meal prep strategies make healthy eating easier, even on your busiest days. 

In this episode we cover:
Healthy Italian cooking [1:20]
Cooking with marinara [2:10]
Pasta toppings [3:15]
Pesto recipe ideas [3:45]
Referenced in the episode: BIS

Credits:
Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing – Will Crann
Executive Producer – Esther Garfin

©2026 Alternative Food Network Inc.

To help support the podcast, please go to Buy Me a Coffee.

Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.

Show Topics Include: Nutrition, Food as Medicine, Health and Wellness Podcasting, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights

How are clinicians on both sides of the border integrating nutrition into the healthcare system? In this episode of the Culinary Medicine Recipe podcast, Dr. Falquier chats with registered dietitian, Julia MacLaren, to explore the evolution of food skills programs across Canada and the US.

Whether you are a healthcare professional looking to improve patient outcomes through lifestyle medicine or an individual focused on preventive nutrition, this conversation offers a cross-border perspective.

In this episode, we explore:
Bridging the Gap: How clinicians can move beyond "prescribing" a diet to teaching the food skills necessary for long-term adherence.
National Agency Funding of Healthcare Innovation: Is there interest in culinary medicine?
Systems Innovation: A look at food skills initiatives in Canada.
Culinary Medicine in Public Healthcare: Can it be done?
Timecodes:
·      Culinary medicine program success stories [1:40]
·      Are healthcare systems recognizing the benefits of food skills programs? [6:30]
·      Julia MacLaren’s path into culinary medicine [9:30]
·      Collaboration in culinary medicine [13:10]
·      Food skills in Canada’s food guide [15:15]
·      How culinary medicine will evolve in Canada’s public healthcare system? [17:00]
·      Culinary medicine in Canada vs. the U.S. [19:20]
·      One of Julia’s favourite food skills intervention programs [20:00]
·      Terminology in culinary medicine [22:20]
·      Culinary medicine as part of healthcare innovation in Canada, U.S. & globally [24:00]  

Connect with the Show:
·       Instagram: @alternativefoodnetwork 
·       Website: alternativefoodnetwork.com

If you enjoyed this episode, please leave a 5-star review - it helps us reach more listeners looking to take control of their health through food!

Credits:
Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing – Will Crann
Executive Producer – Esther Garfin

©2026 Alternative Food Network Inc.

To help support the podcast, please go to Buy Me a Coffee.

Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.

Show Topics Include: Nutrition, Food as Medicine, Health and Wellness Podcasting, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights

(00:00:00) Not Eating Enough Fiber? | Dr. Falquier to the Rescue

(00:01:25) What happens if you eat too little fiber?

(00:02:39) How do you tell if you need more fiber?

(00:03:07) What are good sources of fiber?

(00:03:59) Fiber supplements vs. food

(00:04:21) How much fiber do you actually need?

(00:04:42) Fiber-rich meal examples without the bloat or gas

(00:05:02) Can you eat too much fiber?

(00:05:52) If you do one thing to improve your fiber intake, do this…

“Fiber is one of the most powerful tools we have of improving our health and it’s entirely within our reach,” asserts Dr. Sabrina Falquier. Yet, most of us are only getting half the fiber we need for optimal gut health and long term metabolic health. In this episode, Dr. Falquier shares great fiber-rich meal examples and easy ways to sneak extra fiber into your favorite foods, all through the lens of culinary medicine.  

In this episode we cover:
1:25 – What happens if you eat too little fiber?
2:40 – How do you tell if you need more fiber?
3:10 – What are good sources of fiber?
4:00 – Fiber supplements vs. food
4:20 – How much fiber do you actually need?
4:45 – Fiber-rich meal examples without the bloat or gas
5:00 – Can you eat too much fiber?
5:55 – If you do one thing to improve your fiber intake, do this…

Credits:
Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing – Will Crann
Executive Producer – Esther Garfin

©2026 Alternative Food Network Inc.

To support the podcast, please go to Buy Me a Coffee.

Connect with the Show:
·       Instagram: @alternativefoodnetwork – Send us a DM with your biggest "fiber win" this week!
·       Website: alternativefoodnetwork.com

If you enjoyed this episode, please leave a 5-star review - it helps us reach more listeners looking to take control of their health through food!

Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.

Show Topics Include: Nutrition, Food as Medicine, Health and Wellness Podcasting, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights

How do you achieve healthy GLP-1 weight loss while preserving muscle mass, energy, and sufficient nutrient intake? Do you have GLP-1 maintenance strategies in place? In this episode, Dr. Falquier bridges the gap between medication and the power of “Food as Medicine”. She provides useful food tips to help support GLP-1 users and their healthcare providers.

In this episode you’ll hear:
1:15 - About GLP-1 agonists.
2:30 - The risks of undereating when on GLP-1 medication.
3:15 - How to have long-term success on GLP-1 medication.
3:45 - Why Culinary Medicine is especially helpful when on GLP-1.
4:10 - What to eat when on GLP-1 medication?
5:00 - How to prevent muscle loss on GLP-1?
5:10 - What is a good breakfast, lunch and dinner for GLP-1?

Credits:
Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing – Will Crann
Executive Producer – Esther Garfin

©2026 Alternative Food Network Inc.

Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.

Show Topics Include: Nutrition, Food as Medicine, Health and Wellness Podcasting, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights