Joe Hunt Loses 100 Pounds and Gets Off of His Medications + Plant Based Smoky Potato Corn Chowder
By Molly Patrick
Nov 25, 2017,
Oh man dirtyland, do I have a doozy for you!
I want to talk about Joe Hunt. If you’re in our private Facebook group, you’ve seen these two love birds around. One of my favorite transformations to date is that of Joe Hunt.
Here’s a snippet from the man himself:
“I’ve lost 97 pounds so far. I had a 62″ waist last November (2016) and now it’s 42″ (2017). Still big but going the right direction. I haven’t been back for labs recently, but my blood pressure is still excellent and I am off my cholesterol medication. I’m able to do many more physical activities, like walking, hiking, riding my bike, etc… than I could this time last year.
I have had chronic plantar fasciitis (stabbing pain in heels and feet) for years which has not bothered me in months now. That’s been a huge relief. My digestive issues have completely stopped. I no longer have to take medication for acid reflux and I no longer have bathroom issues.
A year ago I was a walking health time bomb. Now I feel empowered to keep my life changing for the better. I have some self esteem issues, always have, but now I am in control of how I feel and how I eat. I have Molly and the Facebook group to thank for getting me this far. The power of positive support is a wonderful thing!” Joe Hunt
Image below: Joe, then and now.
Joe is a straight up dude. He was the guy who ate steak for dinner, talked shit about vegans, and wouldn’t eat vegetables. He is going to be super relatable to Whole Food Plant Based naysayers who need to get their health in order.
This is exactly why I sat down with him last month via Skype and had an incredibly candid chat about his process on this path. Not all of it is glittery roses, but it’s real life, and life isn’t always sparkly. If you have someone in your life who is resistant to trying out a Whole Food Plant Based diet, you might want to invite them to sit down with you and watch today’s video. Watch out for the blooper we left in at about minute six. Also, slap on a pair of headphones if there are little ones around because, well, you know how I roll with the language.
I had an incredible time chatting with Joe and I am absolutely honored to have played a small role in his progress. I might have been there to help guide him, but he put the work in (along with his beautiful wife, Tracie of course!). Joe, you have a special place in my heart and I am incredibly proud of you and what you have accomplished so far.
Check out the video below and then swoop up today’s plant based recipe and make it for the dude in your life. Check out our Plant Fueled Meal Plans and experience for yourself first hand how Joe turned his life around. Take a free test drive of the meal plan trial so you can get your feet wet before jumping all in.
Talk to me in the comments below if you have any questions or struggles you’re dealing with.
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper (about 10 turns)
- 6 cups red potatoes, unpeeled and cut into ½" cubes (810 g)
- 1 cup red bell pepper, diced (150 g)
- 1 cup yellow onion, diced (160 g)
- 3 cups unsweetened non-dairy milk (710 ml)
- 1 cup water (240 ml)
- 1½ cup frozen corn kernels (140 g)
- ¼ cup parsley, chopped (5 g / any variety)
- 1 tablespoon nutritional yeast (5 g)
- 1 teaspoon 100% pure maple syrup
- Measure out all the spices and place them into a small bowl and set aside for now. Prep and measure out the veggies.
- Heat a pot over medium heat for about 2 minutes. Add the potatoes, bell pepper, and onion and cook for 10 minutes, stirring frequently and adding a splash of water to keep them from sticking to the pot. Add the spices that you set aside earlier and cook for 1 additional minute, stirring occasionally.
- Add the non-dairy milk and water, turn the heat to medium-high until it begins to bubble, and then reduce the heat to medium-low and simmer until the potatoes are tender, about 15 – 20 minutes.
- Remove about a quarter of the soup, place it in your blender, and blend until creamy and smooth.
- Return blended soup to the stock pot, along with the frozen corn kernels, parsley, nutritional yeast, maple syrup, and black pepper. Stir.
Wishing you a happy week. May it be filled with gearing up to heal your bod.
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