what's in my cart?

Before her retirement, Gabriella Facchini mostly prepared meals to satisfy the three men in her household, who eat meat. While she had long aimed to include more plant-based protein in her own diet, it wasn’t something she fully prioritized until a couple of years ago.

One experience that helped her embrace the switch was a trip in June to Europe, where Facchini, an avid runner with 15 half-marathons under her belt, took part in the Cetilar Run Notturna di San Giovanni, a 9.9-kilometre nighttime race through the centre of Florence.

During her stay, she rediscovered the staples her cousins in Florence prepared daily: appetizers of grilled eggplant drizzled with extra-virgin olive oil, garlic, salt and pepper; and main courses of beans or lentils stewed with sage and ga

See Full Page