Latest News

Listen to Online Interview Monday Feb 8 @ 2-3pm

Listen in on Monday, February 8th, 2-3PM EST, for my online interview on Blogtalk radio’s Native Style show with host Ayida Honor for Soul Visions Radio.  I’ll be talking about By Any Greens Necessary and how to eat healthier with plant-based foods.  They’ve also asked me to answer those weedy questions that never die about protein, B12, and iron. The link for the...

Join My Book’s Facebook Fan Page!

Join my By Any Greens Necessary fan page on Facebook!  The book comes out on May 1, 2010 and my goal is to get at least 1000 folks to join the fan page between now and then to help create buzz for the book.  So please join my fan page and tell your Facebook friends about it, too. You can...

Cold Comfort: Foods to Fight Cold and Flu

“When everyone around you seems to be sniffling and sneezing, how can you stay healthy and warm this winter?  Eating foods that keep your immune system strong and make you less susceptible to cold and flu are your best bet.  Here are a few of my favorites. Spice it Up: Add generous amounts of fresh garlic and...

Ginger Broccoli Stir-fry Over Corn-Quinoa Pasta

 Scrumptious lunch today: fresh broccoli stir-fried with ginger, red peppers, garlic, and onions over yellow pasta made from corn and quinoa.  The colors were gorgeous, as you can see! Here’s how I made it: Ancient Harvest brand corn and quinoa spaghetti-style pasta, cooked according to package instructions.  If you’re not hip to quinoa (pronounced “keen-wa”), it’s considered the queen of grains and it’s packed...

Tonight’s Dinner: Black Bean Tortillas

Tonight I had open-faced black bean tortillas for dinner.  Deelish!  I hope these pictures do them justice.  Here’s how I made them.  I already had a pot of cooked black beans from yesterday.  So I sauteed some chopped red onions and 4 cloves of garlic in a little olive oil, then drained the beans and sauteed them in the pan with the onions...

WELCOME

As a public health nutritionist and vegan for 20 years, I know what it’s like to experience vibrant health.

But I also know this makes me rare among U.S. women, where up to 80% of us are overweight and up to 50% are obese. As a result, we experience the highest rates of death and disability from heart attack, cancers, stroke, and diabetes.

The good news is that these chronic diseases can be prevented and often reversed by eating plenty of plant-based foods that we all know are good for us. Foods like fresh fruits and vegetables, whole grains, and legumes (or, beans, nuts, lentils, and split peas).

That means eating meals like Curried Chick Peas with Sun-dried Tomatoes; Oven-Grilled Veggie Shish-Kabob; Spicy Kale Salad; Toasted Olive Bread with Fresh Basil and Garlic Sauce; Chocolate Chip Cookies; and Raspberry Banana Smoothies. Surprised? I made these dishes for the photos at the top of the page. They’re all vegan and they’re all delicious!

My Services

My passion is empowering people to experience vibrant healthby any greens necessary. I’m living proof that you can be healthy, hippy, and happy by eating a wealth of plant-based foods. Through my SPEAKING events, CLASSES, CONSULTATIONS, and UPCOMING BOOK, I inspire you to get healthy, and show you what foods to eat, how to prepare them, and how to make it affordable. You’ll gain the confidence, knowledge, and experience you need to create a lifestyle of healthy eating.

So if you’re ready to get healthy, let’s get started! And I invite you to join our email list for great recipes, tips and more.

Tracye McQuirter, MPH
Testimonials:

“Tracye opened my life to a new way of eating to be healthy. I was able to lower my ‘bad’ cholesterol level through a plant-based diet and exercise without medication.”

Carolyn Woods

“This class was excellent. I now see that I can have a much more varied diet as a vegetarian. I especially appreciated learning what to use as a substitute in a healthier diet. My children will benefit the most as they can have a lifetime of healthy eating habits and can pass them on to their children. I definitely recommend this class and have done so to my family and friends. And, of course, our smiling, energetic instructor Tracye was honest and knowledgeable. Can I take it again?”

T. Allard, Eat Smart seminar participant

“I learned how to shop for healthy food that’s fresh and low cost. I learned how to make healthy choices when eating out…. I learned that just as good foods like fruits and vegetables have a good affect on my health, bad foods like certain fats and over processed foods have a bad affect on my health. I’ve lost fifteen pounds since beginning the class in May. I no longer feel compelled to eat meat to get the nutrients my body needs. I am very happy about this especially since I don’t find meat as appetizing as I once did, given the contaminants like mercury in fish and the unhealthy ways in which chickens and cattle are raised.”

L. A. Smith, Eat Smart seminar participant

Thanks for being one of the best teachers I have ever known, especially when it comes to helping me understand the reasons to eat healthier.”

K. Hall, Eat Smart seminar participant

 

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