The Veg Coach



Ellen Jaffe Jones is an inspiring motivational speaker, personal trainer, running coach, author, vegan lifestyle coach and teaches healthy cooking classes.

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Vegan Lifestyle Coaching


Take advantage of Ellen’s years of experience

As a coach, Ellen Jaffe Jones provides tips on how to live a healthy, happy, and active vegan lifestyle.

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Plant-Based Primal Recipes

Athlete, coach, and vegan advocate Ellen Jaffe Jones joins forces with chef extraordinaire and culinary genius Alan Roettinger to present a surprising yet delectable blend of plant-based vegan cuisine and popular paleo diets.


Vegan Fitness for Mortals

Eat Your Veggies, Be Active, Avoid Injury, and Get Healthy for Life

Anyone who wants to be more active but doesn’t think they’re athletic enough to pull it off will rejoice. Packed with practical information and achievable programs for both aerobic and weight-bearing exercise, this book provides enough great tips to motivate even the most avowed couch potato.

Eat Vegan on $4 a Day

A Game Plan for the Budget-Conscious Cook

Learn how to forgo expensive processed foods and get the most flavor out of delicious, high-quality basic ingredients. Includes nearly 100 low cost recipes and a week’s worth of menu ideas.




Author, Speaker, & Consultant

At 62, Ellen Jaffe Jones is an inspiring motivational speaker, personal trainer, running coach, and author ofEat Vegan on $4 a Day and Kitchen Divided, and just released, the wildly popular, Paleo Vegan. More…

Kitchen Divided

Vegan Dishes for Semi-Vegan Households

Ellen Jones demonstrates that it’s not only possible to survive but thrive when a challenging living arrangements puts different eaters at odds.


Wonder What Vegan Is Like?

Plenty of athletes use a vegan or plant-based diet to enhance performance. As I like to say, plants enhance. This growing list of athletes includes legendary frequent ultra marathoner winner, Scott Jurek, to triathlete Brendan Brazier, and to amazing body-builders such as Robert Cheeke. Check out his site for an incredible array of athletes, male and female who do it all ‘just’ on plants. So what’s all the buzz about? Many athletes, myself included, find that a plant-based diet reduces inflammation, speeds recovery and manages weight optimally. A vegan diet, or plant-based as the terms go, mean eating nothing with a mother or a face. No meat products which includes no dairy or eggs as well. Have you wondered what it’s like to eat a plant-based diet? President Bill Clinton reversed his heart disease and avoided a third heart procedure, in addition to losing a needed 25 pounds. Some people think a vegan diet doesn’t seem interesting or full of variety. I answer, Mother Nature got it right by giving us thousands of fruits and vegetables all colors of the rainbow. In the animal kingdom, food is pretty much brown, brown and brown. Nature wanted to make sure we ate our fruits and vegetables by making them so colorful and appealing. If you aren’t ready to go au natural completely, there are plenty of processed foods to help you make the transition. Many food companies such as Tofurkey, Fieldroast, Sophie’s Kitchen and Gardein are several of the most popular animal substitutes or analogs, as they are called. These companies are creating foods that look like everything from shrimp, chicken... read more

Using a Certified Coach or Trainer—Worth It? Drives Me Nuts…

We get so boxed in sometimes, don’t we? I recently got trained as a Golden Hearts® Instructor. I’ve been a certified personal trainer for 4 years through the Aerobics and Fitness Association, and have been a Road Runners Club of America certified running coach for 5 years, and informally coaching since hanging out as a gym rat as a kid. Some of you may know I’m currently 7th in the US W60-641500 meters, 10th in the 400 meters and more, plus I’ve placed in 71 5K races for my age group since 2006. My publisher reminds me frequently that it takes decades to be an overnight success and that his favorite book he recommends to all authors is, “Don’t Quit Your Day Job.” I haven’t. But I didn’t get the patience gene, and doing all that I do, I sometimes wonder what it takes to get the attention of in particular, the national media. The first step is getting the attention of the “choir;” vegans who understand that a plant-based diet is the best kept secret in America and beyond. Add to that, running, and the equation is magical. Keeping off excess weight, feeling great and having lots of energy is ridiculously easy. I’ve been lucky to have the support of vegan doctors like Dr. Neal Barnard and Dr. John McDougall. With Dr. Barnard, first as a staff Physicians Committee for Responsible Medicine media consultant, then as a trained Cancer Project cooking instructor for 6 years before the book tour took over my schedule. And Dr. McDougall in his patient answering questions in e-mails, and then inviting me as a guest chef to their... read more

Labor Day Vegan BBQ Ideas

Stressing over what to eat/make with all those meat-eaters around? Stress no more. If you have my book, “Eat Vegan on $4 a Day,” you’ll find 3 burger recipes. They’ll all do fine on the grill. Nothing wrong with putting lots of sweet, chunky veggies on a skewer. Use a stainless basket or veggie grill to place over the BBQ grill. Be sure to spray it with non-stick spray so the veggies won’t stick. Nothing like sweet onions, corn, tomatoes and sweet peppers oozing their juices!  If you need more ideas, don’t forget to check out the awesome resource: “Grills Gone Vegan”   Here’s my fav burger…full of protein, flavor, crunch, and even garlic to keep mosquitoes away!   BILLFOLD-SAVER black bean burgers–From “Eat Vegan on $4 a Day” (Signed Copies Here) MAKES 8 BURGERS (4 SERVINGS) These veggie-filled burgers are great to have on hand so you can easily make a quick, nutritious meal. They can be stored in the refrigerator or frozen either before or after they are cooked. 2 slices whole wheat bread 1 3/4 cups cooked or canned black beans, drained 1/2 cup rolled oats 1/4 cup finely chopped white button mushrooms 1/4 cup finely chopped onion 2 tablespoons salsa 2 teaspoons nutritional yeast flakes 2 garlic clovers, minced 1 teaspoon ground cumin 1/4 teaspoon cayenne 2 teaspoons vegetable oil Toast the bread lightly and tear it into medium-sized pieces. Put the pieces in a food processor and process into fine crumbs. Mash the beans in a large bowl with a fork or potato masher, leaving some chunks. Add the breadcrumbs, oats, carrot, mushrooms, onion, salsa, nutritional yeast... read more

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