Kimatni Rawlins Speaks with the Physicians Committee for Responsible Medicine

Experienced by Kimatni D. Rawlins

Fun and energetic interview with Chuck Carrol from the Physicians Committee for Responsible Medicine as we spoke about vegan journeys and my athletic path to positive change. Dr. Neal Barnard also discussed COVID-19 and the food correlation. Tune in if you are seeking plant-based health changes. Namaste. www.FitFathers.com

PCRM: “The Weight Loss Champion” Chuck Carroll is joined by Kimatni Rawlins who went from eating overzealously as a college football at Georgia Tech to motivating thousands as the founder of Fit Fathers. After breaking his own addiction to the Standard American Diet, Kimatni is now educating dads worldwide about the importance of nutrition and exercise so that they can lead the healthiest life possible and pass those healthy habits down to their children!

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Power Foods for the Brain: A Fit Fathers Discussion with Dr. Neal Barnard


Are you losing your car keys a little too often these days or having memory lapses more frequently than before? Are you concerned that a serious memory problem like Alzheimer’s disease could be in your future? Financially, the condition is a disaster. Residential care and medical costs for a person with dementia can easily reach $70,000 annually. But the personal costs are incalculable.

IMG_4569Fit Fathers founder Kimatni D. Rawlins recently sat down with and interviewed the well-respected Dr. Neal Barnard, a clinical researcher and president of the Physicians Committee for Responsible Medicine (PCRM) at his offices in Washington, DC. Fresh off a show tour with Dr. OZ and Ellen DeGeneres, Dr. Barnard discussed his new book “Power Foods for the Brain” which highlights key steps for preventing degenerative brain disorders such as Alzheimer’s disease.  [Read more…]

Grilled Eggplant Niçoise

Eggplant Nicoise. Power Foods for the Brain. Photo Credit Foster WileyThis simple Mediterranean sandwich makes an elegant lunch or a late-afternoon dinner. Serves 4

1/4 cup sliced pitted Niçoise olives or green olives

4 cloves garlic
1 large eggplant, sliced into thick slabs Juice of 4 lemons (about ½ cup)
1/4 teaspoon cracked black pepper
1 tablespoon dried lavender
1/2 teaspoon saffron
4 large slices French bread or sourdough bread, toasted
1 small fennel bulb, sliced
2 tomatoes, sliced [Read more…]