Tracey Eakin
Plant-Based Nutrition Counselor

July 2013

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Social Media Tools I've
Created to Help You
Along Your Way 


Many of you who have had consults with me or who have attended one of my events have been introduced to some of the science which demonstrates the profound impact that a plant-based lifestyle can have on our health.  Many of you are in various stages of transition to such a lifestyle.  However, a significant obstacle to a successful transition remains its practical application.  Exactly what can you eat and how do you make it?

In response, I have a collection of tools that I have been building over the last several years to help you to apply what you've learned to your daily life.  Through a variety of social media platforms, you can access free information on a variety of topics, and can be among the first to know of new additions, if you follow me on all of them.  If what I provide is helpful to you, please like me and forward to your interested friends as well.  If there is something that would be helpful that you do not see, please email me and perhaps I can add it, because what will benefit you will likely benefit others too.

Follow these links for help and bookmark them for quick access in the future:


Meeting Michael Greger, MD was definitely one of the highlights of my summer.  His work has had such a positive impact on so many lives.

Our event on July 3rd was sold out and had a waiting list.  We were able to offer continuing education credit to medical doctors, physicians assistants, registered nurses, and registered dieticians that attended.  Dr. Purighalla, Dr. West, and I were sorry that we couldn't accommodate everyone.  We were fortunate to be the first to hear his new presentation and taped it so that we could share it with those not present.  Please follow this link and enjoy!



Summer Minestrone Soup
From Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville

Makes 8 to 9 cups.


1/2 cup dried red beans, about 3 ounces, sorted and soaked overnight

6 cups cold water

2 bay leaves

2 fresh sage leaves (I use 1/4 teaspoon ground sage.)

1 fresh oregano sprig (I use 1/2 teaspoon dried oregano.)

1 tablespoon extra virgin olive oil

1 medium-sized red onion, diced, about 2 cups

salt and pepper

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

6 garlic cloves, finely chopped

1 small carrot, diced, about 3/4 cup

1 small red bell pepper, diced, about 3/4 cup

1 small zucchini, diced, about 3/4 cup

1/4 cup dry red wine (I use cranberry juice.)

2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped, about 3 cups, or 1 28-ounce can tomatoes with juice, coarsely chopped

1/4 cup small pasta, cooked al dente, drained, and rinsed

1/3 bunch fresh spinach or chard, cut into thin ribbons and washed, about 2 cups packed

2 tablespoons chopped fresh basil 


Drain and rinse beans.  Place them in a 2-quart saucepan with the water, 1 bay leaf, the sage leaves, and the oregano.  Bring to a boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes.  Remove the herbs.


While the beans are cooking, heat the olive oil in a soup pot.  Add the onion, 1/2 teaspoon of salt, the dried herbs, and a few pinches of pepper.  Saute the onion over medium heat until soft, 5 to 7 minutes.  Add the garlic, carrots, peppers, and zucchini and saute for 7 to 8 minutes.  Add the wine and cook for 1 to 2 minutes, until the pan is almost dry.  Add the tomatoes, 1 teaspoon of salt, 1/8 teaspoon pepper, and the remaining bay leaf.  Simmer for 15 minutes, then add the pasta, spinach or chard, and beans with their broth.  Season with salt and pepper to taste.  Add the fresh basil just before serving.

I added an extra cup of water toward the end and let it simmer in.


Join Garden Dish's Caroline Graettinger and I for a Plant-Based Cooking Demonstration and Food Sampling



September 19, 2013, 6:30-8:30 pm
Peters Township Library
$25 each
Please register at the front desk of the library.


Please join us for my second in a series of plant-based cooking demonstrations and food samplings.

We are very fortunate to have Caroline Graettinger with us for this fun, tasty, and educational event.  Garden Dish is a Canonsburg-based company that plans to launch a whole, plant-based meal-plan subscription later this year.  Get a sneak peek of the delicious recipes Caroline has created to make our plant-based lifestyles even more enjoyable than before!

See what Caroline is all about by visiting her web site:


In July, I became one of the first people to be certified by John McDougall, MD to teach his program, The Starch Solution.
The Starch Solution is a low-fat, minimally processed, plant-based lifestyle which builds meals based on starches (whole grains, legumes, and starchy vegetables) with the addition of non-starchy vegetables and fruit.  It is built on the same principles and scientific evidence as the approaches of the other medical doctors leading this effort, but simply combines the plants into different food groups.

It is a very successful program and has been the basis for Dr. McDougall's practice for almost 40 years.  It is available to groups of 10-15 people.  Please contact me for program details.


We are right in the middle of vacation season so I thought I would share with you a invaluable web site and mobile app,  They do offer a free version of the mobile app.  No matter where you are, Happy Cow can help you to locate plant-based restaurants and they encourage you to share new finds that they don't have listed.  So check it out and make sure to take it with you on your next road trip!

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 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
Logo by David M. Bowers

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