Whatever she does, Charity Morgan is all in. The chef attended the California Culinary Academy, an affiliate of Le Cordon Bleu, which means her kitchen education was rooted in French cooking, with lots (and lots) of butter. Charity’s father is Creole and her mother Puerto Rican, so her childhood food traditions included pork, seafood and more butter. She cooked for her family of four using those traditions and ingredients … until two years ago.
That’s when her husband, Derrick Morgan, who’d been a linebacker for the NFL’s Tennessee Titans since 2010, saw a nutritionist who recommended that the professional athlete switch to a completely plant-based diet. No more meat or seafood—and no more butter. Click for article