What does world traveler and renowned blogger Cory Lee Woodard of Curbfreewithcorylee.com fame eat when he’s spanning the globe? Not meat, says Woodard, 28.

“Back in September 2017, I watched a movie called What the Health? on Netflix and as soon as I finished, I decided to go vegan immediately,” says Woodard, who has spinal muscular atrophy. “I have not eaten meat since then and I’ve only had dairy a handful of times when I’m traveling in other countries.” He says it was tough to be vegan in Spain and Morocco, “so I was more vegetarian for those couple weeks.” Vegetarians abstain from meat, but may eat eggs and dairy, and vegans do not eat any meat or meat by-products.

What about protein? As Woodard points out, the average person only needs about 40-50 grams a day, and how you get there is up to you. “A serving of beef has about 20 grams, whereas one cup of soybeans has about 60 grams,” he says. Beans, lentils, peas, and many other plants also pack in the protein.

Woodard feels great on his diet and says it’s even alleviated disability symptoms. “I’ve definitely noticed an increase in energy, and I feel more aware of what’s going on around me,” he says. “Also, for the first time ever, my lung function has increased! When my pulmonologist told me it went up instead of down, I knew I was doing something right.”

If you’d like to give it a go, Woodard has the following advice: “Try it for just 30 days. During that time, watch documentaries, do research, join vegan related Facebook groups, and try lots of new recipes.”

Two Books For Your Health

Thug Kitchen: Cory Lee Woodard’s favorite cook book, it was also on The New York Times best-seller book from 2014 into 2015. Expect amazing vegan recipes served with a heaping dose of gratuitous profanity.

Six Seasons: A New Way with Vegetables: This handsome book by Joshua McFadden with Martha Holmberg is literally “editor’s choice,” as NEW MOBILITY editor Ian Ruder recommended it to fellow editor Josie Byzek, who loves it. Some recipes include meat ingredients, but most can be adapted, and it will change how you view vegetables — and probably when, where and how you purchase them, as well. Ruder especially recommends a salad of farro and roasted carrots.

Both books are available from Amazon.