About

April Ashcroft, Plant-Based Nutrition Coach & Cooking Instructor

I grew up enjoying the standard American diet (SAD) and have a standard American family.  Both sets of  Grandparents, my Dad, aunt and uncle suffered the consequences of heart disease and diabetes. Both my parents died of cancer. I decided in my early 20’s that I was going to do everything I could to avoid what many would say is my genetic destiny. After struggling with my own health issues, battling my weight, and basically just feeling horrible, in 1991 I switched to a whole-foods, plants-based (vegan) diet.  Within a week my world changed. My energy skyrocketed, I felt amazing and maintaining a healthy weight became much easier.  Because of this experience and meeting others with similar experiences, I developed a great desire to teach others about the benefits of a whole-food, plant-based diet. I began teaching cooking classes in 2004 through the Dixie State College Community Education program. In 2005 I co-founded the Vegetarian Society of Utah and continue to serve on the board of directors. The monthly potlucks give me more opportunities to teach, meet others and create friendships.

In 2007 I created Health 4 Life Cooking classes where I give participants up-close and personal instruction on how to put plant-based cooking into action in the kitchen.  I teach private classes as well as classes for church and civic groups.  From 2010 to 2015 I taught monthly classes at the Bosch Kitchen Center and Kitchen Corner store in St. George.  In 2010 I earned a certificate in Plant-Based Nutrition from Cornell University’s Nutrition Fundamentals on-line certification program.  In January 2012 I joined the team of providers at The Bridge Health Recovery Center. This was an exciting opportunity to demonstrate to the guests how delicious plant-based eating can be how plant-based nutrition can help those who are suffering from chronic illnesses and seeking health through holistic methods.

After many years of developing my own recipes, I published my first cookbook Whole Food Goodness, which is not only a collection of my favorite plant-based recipes but also contains documented research studies and other references supporting the health benefits of a plant- based diet. In August 2014, I published Whole Food American Favorites, a 2nd cookbook featuring not just American food, but the food that Americans love including Mexican food, Mediterranean, Asian and more!

I live in beautiful southwest Utah with my husband Brian and cat Benson and dog Tipsy. I love hanging out with my family, which include three daughters and seven grand-kids. I love hiking with my dogs, biking, swimming, water and snow skiing, and anything that involves being in the great outdoors! (I’ve even been seen ironing on my back patio!)

My Daily Menu Plan

People often ask me what I eat in a day. Here is my daily meal plan that I have been using since I started a plant based diet in 1991. It’s an easy way to keep things simple.

Breakfast: From about 2005 to 2018 I had a green smoothie everyday!  I even packed my blender when I traveled. Over the years I seem to be more sensitive to the sugar in fruit and have also developed some food sensitivities so I went on an elimination diet and had to ditch the smoothies. Because I like having something sweet for breakfast I discovered sweet potatoes for breakfast. Watch my YouTube video here. When I was able to add oats to my diet, I started having oat groats. Check out my video for Apple Cranberry Oats here. When cranberries aren’t in season, I use whatever fruit is available.  I still have sweet potatoes but as a mid-morning snack.

Lunch: I’ve been eating a big leafy green salad for lunch every day (except weekends) since I started a plant based diet in 1991. And I have never gotten tired of it. I encourage everyone to make a lefty-green salad as the main dish for a least one meal every day. Lunchtime works for me, but dinner or even breakfast may work better for you. For variety, I use different types of beans and dressings, various lettuces, red or green onion, and a cruciferous veggie like cabbage. Sometimes I’ll add whole grains like quinoa, rice, millet, or wheat berries. Sometimes I’ll mix in left over dinner from the night before. Hearty soups like minestrone or chili are great mixed in with my salad. I keep it simple enough so my salad only takes 10 – 15 minutes to prepare.

Dinner: With breakfast and lunch already planned, dinner is the only meal that I have to decide on each day. Most of the time I’ll make a recipe from one of my

Thai Kale & Chic Peas

cookbooks, but sometimes I’ll try something new that I have found off the internet. I find, however, that I have to tweak it to meet my standard of “high-nutrient” which means they include Dr. Furhman’s GOMBS: greens, onions, mushrooms, beans, and seeds. My most favorite quick meal is steamed greens, with onions, mushrooms, garlic, a type of bean and some kind of ground up nuts, seeds, or avocado. Then I spice it up either Mexican, Italian, or Indian.  So simple and delicious!

Desserts: It would be fine to have a small serving of one of my desserts every night. They are healthy enough. My problem is that when that one small serving is gone, I want more and more and more until I’m completely stuffed and that is so unhealthy. I really battle sugar addiction, even in the healthiest form and so it’s best for me to have none. Occasionally I might have a date or two but that even starts a cascade of wanting more and more. I would just rather not go there.  Desserts are important so when I do make them, I have my kids over to share it with.

Snacks: I don’t snack. I can’t. For the very reason mentioned above. Food addiction. I could eat all day long. I could be obsessed with food. That is why I have to stick to 3 meals a day with no snacking in between. (Occasionally, I might have an apple or other fruit) This has been shown to contribute to longevity anyway and that is what I’m shooting for.  

Something else that contributes to longevity is fasting. I hate to fast but do a 24 hours fast once a month for religious purposes and I try to fast for 12 hours ever night. Kitchen is closed at 7 pm and I have my smoothie around 7 am on week days and I usually go until about 9 am on the weekends. That kind of fasting gives your body a much needed break from digestion, which increases cleansing and detoxification processes.  

If you are interested in learning more about the benefits of fasting and time restricted eating click here.