The pescan way of eating, as defined by Chef Jacqueline King Schiller, is centered on plant-based, dairy-free dishes, but with high-protein seafood and eggs incorporated.
It's also the focus of Jacqueline's new book, co-authored by her best friend Abbie Cornish: Pescan: A Feel Good Cookbook.
The cookbook is a culmination of Jacqueline and Abbie's weekly trips to the farmers’ market, after which they'd spend all day cooking and then serve those dishes to their family and friends. Pescan is an extension of this tradition and all the food the two explored together. It’s also a story of friendship, healing, and developing a more positive relationship with food.
Listen as Jacqueline joins Dr. Bond to share her personal journey with food, highlights from the book, and why eating a pescan diet is beneficial for health.