Tracey Eakin
Plant-Based Nutrition Counselor

April 2013

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Tired of Yo-Yo Dieting?

A Lifestyle Makeover

May Be in Order

 

   Are you ready for the spring/summer shedding of our winter layers?  Are you not where you want to be but are tired of dieting?  A multifaceted approach may be just what you need.

 

Let's face it.  There are many dimensions to our lives that can help or hinder our attempt to get fit and feel better.  If we get a lousy night of sleep, we're cranky and more likely to give in to food cravings to help us get by.  If we move more, we burn more calories and the more we move, the more we feel like moving.  And lastly, the better able we are to cope with stress, the less likely we are to stress eat for comfort.  It's all interrelated.  So here are some quick tips that can easily be factored into your daily routine.


Read More... 

Extraordinary Plant-Based Culinary Event - Spots Still Available!!!


Please join us on Monday, May 20, 2013 from 7-9 pm at Atria's Peters Township
$25 per person

We are so fortunate to have Dean Ornish-certified Executive Chef Jason Withers demonstrate for us some of his favorite secrets for creating delicious yet easy low-fat, plant-based meals.  Jason will then be on hand to answer questions while we sample from a tasty buffet, and he will give us the recipes that he created for this event to try at home.  I will also speak briefly and be available for questions.

Whether you are a seasoned vegan looking for new meal ideas, new to the lifestyle and not quite sure what to make, or interested in enjoying just one or two plant-based days per week, this event is for you.

To register, email traceyeakin@gmail.com or call 724.469.0693.

 

Eggless Salad Sandwiches

From The Cancer Survivor's Guide by Neal D. Barnard, MD and Jennifer K. Reilly, RD

Serves 6

 

1 14 ounce container of low-fat, firm tofu

1 green onion, finely chopped

2 tablespoons pickle relish

2 tablespoons low-fat, vegan mayonnaise (Follow Your Heart's Veganaise is delicious and is available at health food and some grocery stores)

2 teaspoons yellow mustard

1 teaspoon salt

0.25 teaspoon ground cumin

0.25 teaspoon ground turmeric

0.25 teaspoon garlic powder

12 slices whole grain bread

6 lettuce leaves

6 tomato slices

 

Mash the tofu with a fork, potato masher, or your fingers, leaving some chunks.

Stir in the green onion, relish, vegan mayonnaise, mustard, salt, cumin, turmeric, and garlic powder.  Spread on the bread and garnish with the lettuce and tomato.

Stored in a covered container in the refrigerator, leftover Eggless Salad (without the bread, lettuce, and tomato) will keep for up to three days.
 






Second St. Clair Hospital Seminar Sold Out!

 












 

A Real Deal Happy Meal

 






Many thanks to Jack Girod, DO and Kim Pierce, MS, RD, LDN for joining Uma Purighalla, MD and I for our second seminar at St. Clair Hospital.  Once again we had a sold out crowd that learned how a plant-based lifestyle can benefit our brains and our hearts while enjoying a delicious plant-based buffet dinner.

Thank you to all who attended.  We hope to place the video of the seminar on YouTube just like the first seminar.  I will let you know when the video is ready.


 

Consumer Reports Finds "Superbugs" in Turkey

 

Consumer Reports just released today the findings of their latest investigation involving the use of antibiotics in animal agriculture.

They found the meat from turkeys raised using conventional methods, which includes giving the animals antibiotics, contained bacteria resistant to more drugs than turkeys raised without the use of antibiotics.

Consumer Reports stated, "The analysis tested ground turkey for salmonella, staphylococcus aureus, generic e. coli, campylobacter, and enterococcus, and found bacteria in 90% of the 257 samples tested.  More than 90% of those bacteria were resistant to at least one class of antibiotic, and more than half were resistant to three or more classes of antibiotics."

You might wonder why in the world would animals need to be routinely given antibiotics?  According to Consumer Reports, "80% of antibiotics sold in the US are used by beef, pork, and poultry producers so healthy animals can plump up faster and tolerate crowded, unsanitary conditions.  This daily use of antibiotics kills off those bacteria vulnerable to drugs, leaving immune "superbugs" to flourish and spread to animals, the environment, and eventually, us."

This issue touches everyone, whether you're concerned because you're eating meat tainted with antibiotic residue or you're not eating the meat but could be effected in a devastating way if all bacteria became resistant to antibiotics as a result.

There is now legislation pending that addresses these issues.  For the full report, follow this link:

 
































I can save you $25 (US customers) or $35 (Canadian customers) off of your shipping expense if you use the following promotional code when ordering either online at www.vitamix.com or by calling 1.800.848.2649.  I do receive a small commission from Vitamix for every purchase made using my promotional code, but it wouldn't change my recommendation of this product even if I didn't.

Promotional Code: 06-008273

traceyeakin@gmail.com
724.469.0693
http://www.traceyeakin.com
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